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HAM AND CABBAGE SOUP 
1 lg. meaty ham bone or sm. boneless ham
1 lg. onion, chopped
1 lg. bay leaf
2 med. carrots, sliced thin
2 lg. ribs celery, sliced
2 lg. potatoes, cut into chunks
2 1/2 to 3 lbs. green cabbage, shredded
Salt & pepper to taste
1/4 tsp. thyme
6 qts. water with 4 tbsp. beef bouillon

In large pot, place water, beef bouillon, bay leaf, ham bone or boneless ham and bring to a boil. Reduce to slow boil, simmer until meat is fork tender, about 1 1/2 to 2 hours. Remove meat or bone from water. Let cool, remove meat from bone and cut into bite sized pieces. Now add prepared vegetables to stock after removing meat, bring to a boil. Reduce heat and simmer until vegetables are tender. Return meat to pot, simmer until meat is heated, adjust seasonings. Serves 6 to 8.
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