1 pint beef broth, divided
1/2 cup diced onion
1/2 cup sliced celery
1 cup chopped green bell pepper
1 tablespoon salt
1/4 teaspoon ground nutmeg
1 1/2 cups finely chopped cooked ham
1 pinch freshly ground black pepper
3 tablespoons parsley
salt to taste
1/2 teaspoon ground nutmeg
In a saucepan over medium heat, combine the broth, onion, celery, green bell pepper, salt and nutmeg; bring to a boil, reduce heat to medium-low, cover and simmer for 90 minutes.