Vegetable Hambone Soup

1 Review
ADD YOUR REVIEW
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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Ratings & Reviews

crosscourt's Review

crosscourt
January 06, 2011
I love this soup! I put in 32 oz. of limas and used frozen corn that was already cooked plus a few extra potatoes. I also cooked it longer and let it sit a few hours before eating. But it may rank as my favorite soup.