Ham hock
3 c. water
3 potatoes or more (peeled & quartered)
4 or tomatoes, cut in chunks
1 med. onion, chopped
2 stalks celery, chopped
4 or 5 carrots, chopped
1/2 head green cabbage, chopped or shredded
4 1/2 c. corn, fresh or frozen

Cut meat from ham bone and add bone to water. Add vegetables in order given; simmer until all vegetables are soft. Makes 14 cups. This soup will be somewhat thick and creamy. I add no seasonings because ham is usually salty enough and flavors the soup.