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| VEGETABLE HAM BONE SOUP | |
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5 sm. potatoes, cubed 2 (10 oz.) pkgs. frozen lima beans 1 (10 oz.) pkg. frozen corn 2 stalks celery, cut into 1 inch pieces 2 carrots, cut into 1 inch pieces 1 med. onion, chopped 1 qt. tomato juice 1 ham bone 1 tbsp. sugar 1 1/2 tsp. pepper 1/4 tsp. salt Combine vegetables and water to cover in a Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add tomato juice, ham bone and seasonings, adding water as needed to keep ham bone covered. Cover; simmer 1 hour. Taste and adjust seasonings; if soup doesn't have enough ham flavor, continue to simmer and reduce volume (do not add more water). If soup is too rich or too salty, add a little water until flavor is just right. Yield: 5 quarts. | |
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recipe reviews #162286
Kelsey (New York) says:
I had left over Christmas ham and needed to use it up. I'm making and freezing lots of soups. For this recipe, I used v8 juice instead of regular tomato juice. I also added 2 bay leaves, an extra 1/2 tbsp of sugar, and a tsp of garlic salt. Yummy!
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