1 1/2 cups sliced or cubed carrots peeled

2 cups cubed potatoes peeled

1/2 cup diced onion

2 cups cubed ham precooked

2-3 cups chicken broth

10.75 oz. cream of cheddar soup

10.5 oz. cream of celery soup

10 oz. frozen peas

Stove Top Method:

Place the onions, carrots, potatoes, and ham in a large stockpot and add 3 cups of chicken broth. Simmer for 20-30 minutes until tender.

Add the cream of soups and peas to the veggies in the stockpot, adding additional chicken broth if needed (the cream of soups will also thin out as they heat up). Salt and pepper can also be added to taste if needed. Simmer for an additional 10-15 minutes until heated through.

Remove from heat and allow to cool slightly, then enjoy!

Slow Cooker Method:

Place the carrots, onions, potatoes, and ham in a 5-7 quart crockpot/slow cooker.

Combine cream of soup with 2 cups chicken broth and pour over the veggies and ham, ensuring the potatoes are covered in the soup and broth mixture.

Cover and cook on low for 5-6 hours, or on high for 3-4 hours until the vegetables are tender. Add peas at the last hour of slow cooking, and salt and pepper to taste if needed. Once the peas are soft, allow the stew to cool slightly, and then enjoy!

NOTES

The stove-top method will use more chicken broth than the slow cooker. Additional broth can be added if the soup is too thick for your preference.