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
  • 1 ham bone and some cooked ham (around 8 to 16 ounces)
  • 2 quarts water, seasoned (doesn’t specify, but recommend salt, pepper, and salt)
  • 1 lb carrots, chopped
  • 1/2 stalk celery, chopped
  • 1 or 2 green bell peppers, chopped
  • 1/2 cup dry onion
  • 3 lbs potatoes, halved or quartered
  • 1/2 lb okra
  • 3 cups peas
  • 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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