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