1 med. head cabbage, coarsely chopped (5 c.)
6 lg. (1 lb.) carrots, cut in 1 inch lengths
2 lg. potatoes, peeled & chopped
2 c. (10 oz.) diced, cooked ham
1 med. onion, chopped (1/2 c.)
3 c. water
1/2 tsp. salt
1/2 tsp. seasoned salt
1/8 tsp. pepper
1 (16 oz.) can garbanzo beans

In large saucepan or Dutch oven combine cabbage, carrots, potatoes, ham, onion, water and seasonings. Cover and simmer about 1 hour or until vegetables are done. Add undrained garbanzo beans and cook covered for 10 to 15 minutes longer. (Add more water, if necessary.) Ladle into individual serving bowls. Makes 6 to 8 servings.