Ham and Vegetable Soup

By Julie Adams

Make with a left over Heavenly or Honey Ham bone

Ingredients

• 1 ham bone with some ham still on
• 1 28 oz. can of diced tomatoes
• 1 28 oz. can of tomato puree
• 2 small cans of tomato paste
• 3 - 4 celery stalks (or more)
• 3 - 4 carrots (or more)
• 2 medium onions
• 4 soup spoonful's of beef base
• frozen vegetables of your choice--black eyed peas, butter beans and peas
• left over ham slices, diced
• salt and pepper to taste

Preparation

Step 1

In a tall stock pot, brown the ham a bit on all sides. Cover with water and heat to the boiling point. Cover and simmer up to six hours.

Cut the fresh vegetables into bite size pieces.

After simmering the ham bone, remove from pot and add carrots, onions, and celery. Let them cook until soft, but not mushy. Add the tomatoes, tomato puree, and tomato paste and stir well. Add salt and pepper.

Add the frozen vegetables and ham. Bring heat up to just under a boil and then simmer, covered, several hours.

Best served the next day.

On a cold winter night, you can put the soup outside to keep cold!