Ham and Tomato Soup - Scott Copperman's variation of recipe from The Soup Lady

(Makes 8+ bowls)


2 cups of cooked ham,  at least 1/4 inch thick,  cubed or cut  into dime sized 

2 14.5 oz cans of stewed tomatoes (at least one "seasoned"

1 medium sized onion, chopped

2 7 oz cans of corn (drained)

3 fist sized potatoes peeled and cut into dime sized cubes

3-4 cups of chicken broth                                   

1 tsp sugar

1 tsp salt

1 tsp of hot sauce

1 tbsp soy sauce



- in a large soup pot, combine broth, salt, sugar, hot sauce, soy sauce.

- peel and cube potatoes, add to pot

- cut ham and onion as directed, add to pot

- drain corn and add to pot

- drain half the liquid from the can(s) of  tomatoes.  Press, squeeze, and/or rip (as opposed  to cut) the tomatoes into dime sized parts. Do so over the pot, so that excess liquid goes into the soup. Add tomatoes to pot

- cover and simmer 30-45 minutes


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