Ham Vegetable Soup

One leftover ham bone with some meat still on bone.
3 cups ham, cut into bite size lcs.(use the meat off the bone first then add any leftover ham from dinner)
1/4 head cabbage
3 carrots - diced
3 stalks celery - diced
2 onions - diced
2 large potatoes - bite size pcs
1 Tbls. parsley
1 can stewed tomatoes
2 dashes of salt
3 dashes pepper
2 tsp. sugar
1 pkg mixed frozen vegetables(peas, carrots, stringbean and corn

Use the ham bone from the dinner you made that evening. Cover with water and bring to a boil, then simmer until meat falls off the bone. Cool down, pull of meat and discard bone. Add enough leftover ham to add up to three cups of meat. Rerigerate overnight broth and ham so that the fat comes to the top and can then be removed.

Next day, remove fat on top, remove meat from broth and measure out 10 cups broth, if not enough add more water.
Put meat back in and add carrots, potatoes, celery, onion, parsley, tomatoes, salt, pepper and sugar. Bring to a boil, then reduce heat to low, about 10 minutes. Once potatoes and carrots are semi soft, add cabbage and frozen vegetables. Simmer until potatoes and carrots are cooked. About 10 mins.

Have that night or better yet, have the next day. Super delicious.

Bring to boil, and then reduce heat and simmer until potatoes and carrots are cooked.
add water

Number of Servings: 10

Recipe submitted by SparkPeople user CRAFTYLADY7.