1 qt. Bechamel Sauce
1 bag cleaned, chopped spinach
1 med. onion, chopped
2 c. carrots, chopped
1 lb. chopped, cubed ham
Pepper to taste
2 tbsp. ham base or ham bouillon

Heat Bechamel Sauce in top of double boiler. Add chopped vegetables and ham base. Cook until vegetables are firm, but cooked. Add cubed ham and blend thoroughly. Add pepper to taste.

(For Bechamel Sauce, please see basic cream soup base.)