Vegetable Soup (with Ham)

(This makes 36 servings, but I’ve found that you can freeze the extra in ziplock bags, which make for a good meal mid-week.)

  • 1 gallon tomato (I prefer diced)
  • 1 ham bone and some cooked ham (As much as you want, but probably around 8 to 16 oz)
  • 2 quarts water, seasoned (based on the rest of the ingredients, I’m going to assume this means salt and black pepper to taste. Maybe some garlic too.)
  • 1 lb carrots, chopped (if using baby carrots, I prefer to leave them whole)
  • 1/2 stalk celery, chopped
  • 1 or 2 green bell peppers, chopped
  • 1/2 cup dry onion (dehydrated, chopped or minced)
  • 3 lbs potatoes (Depending on the size, I recommend halving or quartering, skin left on)
  • 1/2 lb okra (frozen works well for this)
  • 3 cups peas (frozen highly recommended here)
  • Small head cabbage, chopped or thinly sliced.


(Granny doesn’t provide any directions, so I’m taking an educated guess here.)

  1. Place all ingredients except potatoes into large pot. If leaving potatoes whole, put them in the pot also.
  2. Bring to a boil; reduce to medium-low heat.
  3. Simmer 2 to 4 hours. Add potatoes approximate 30 to 45 minutes before you intend to stop cooking.

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