Step 1

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

Step 2

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.

Step 3

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

Step 4

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

Step 5

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

Step 6

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!