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Yield:
5 1/2 quarts
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Ingredients

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Directions

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

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  • 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.

  • Ladle soup into individual serving bowls; serve warm.

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

Source

Oxmoor House Homestyle Recipes

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