Vegetable Hambone Soup

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Yield:
5 quarts
January 1984
RECIPE BY Oxmoor House

Ingredients

  • 5 small potatoes, peeled and cubed
  • 2 (10-ounce) packages frozen lima beans
  • 1 (10-ounce) package frozen whole kernel corn
  • 2 stalks celery, cut into 1-inch pieces
  • 2 carrots, cut into 1-inch pieces
  • 1 medium onion, chopped
  • 1 quart tomato juice
  • 1 ham bone
  • 1 tablespoon sugar
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt

How to Make It

Combine vegetables and water to cover in a Dutch oven. Bring to a boil. Reduce heat; cover and simmer 45 minutes. Add tomato juice, ham bone, and seasonings. Cover; simmer 1 hour.

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