This is  a low fat recipe that you will love!

Makes 6 servings

Ingredients:

• 2 medium onions, chopped
• 2 medium stalks celery, diced
• 1 tbsp. olive oil
• 2 medium carrots, diced
• 2 tbsp. all – purpose flour
• 2 cans (14 ½ ounces each) defatted chicken broth
• 4 large potatoes, peeled and cubed
• 1 tsp. dried marjoram
• 1tsp. dry mustard
• ¼ tsp. curry powder
• ¼ tsp. ground black pepper
• 1 1/3 cups 2% low – fat milk
• 1 ¼ cups trimmed and diced fully cooked smoked ham
• 1 can (16 ounces) tomatoes (with juice)
• 1/3 cup thinly sliced scallions

Preparation:

In a pan add the onions, celery , and oil together. Saute this all in a medium to high heat pan for about seven minutes, or until the vegetables have become a golden  color. Then add in the carrots, and the flour. Stir this for about a minute, then add in the broth and leave until it becomes well blended.

Then add in the potatoes , the marjoram, the curry powder, the mustard, and the pepper. Bring this all to a boil and then lower the heat , making sure to stir this occasionally.  Do this for about fifteen minutes, or until the potatoes and carrots are almost tender. Then, using a ladle take 1 1/4 cups of the vegetables to a blender and add about half of the milk you will use. Then blend this until the vegetables become smooth and then pour it all in a large bowl.  Repeat this with another 1 1/4 cups of vegetables and the rest of the milk, return all of this in the pot , and add the ham , the tomatoes ( with its juice), and the scallions. Simmer this and make sure to stir. do this for about nine minutes, or until the reaming vegetables are nice and tender.