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Ham Bone Soup

Yield 5 1/2 quarts


  • 1 (2-pound) meaty ham bone
  • 1/4 teaspoon pepper
  • 3 medium onions, finely chopped
  • 3 quarts water
  • 4 medium potatoes, peeled and cubed
  • 1 small cabbage, cleaned and shredded
  • 1 (28-ounce) can whole tomatoes, undrained
  • Dash of red pepper
  • Salt to taste

How to Make It

  1. Combine ham bone, pepper, onion, and water in a large stock pot; bring to a boil. Reduce heat; cover and simmer 3 hours.

  2. Add potatoes, cabbage, tomatoes, and red pepper; simmer an additional hour. Remove ham bone from soup; remove meat from bone and chop, discarding bone. Add chopped meat to soup; skim off and discard excess fat from soup. Stir in salt.

  3. Ladle soup into individual serving bowls; serve warm.

  4. Note: A cooked ham bone with ham scraps may be used. If cooked ham is used, reduce initial cooking time to 2 hours.

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