2 sm. daisy hams
2 sm. heads cabbage, coarsely chopped
2 bags parsnips, peeled & cubed
2 bags carrots, peeled & cubed
2 bags (about 12) white turnips, peeled & cubed
2 cans whole beets
10 white potatoes, peeled & cubed
2 lg. onions, sliced
4 cloves garlic, crushed

Boil hams in large pot filled halfway with water for about 40 minutes. Add parsnips, carrots, white turnips, cabbage, onions and garlic to boiling hams. Lower heat to medium and cook for about 1 hour. Add white potatoes and cook for 20 minutes. Add whole beets (do not drain). Broth will appear pink. Lower heat and simmer for about 1 hour. Serve with vinegar and bread.