Grandma's vegetable ham soup

This recipe is best when you have a leftover baked ham bone to make the broth extra rich. You can use diced ham instead but then cut back on cooking time due to leanness of the meat (probably cook 20-30 min before adding veggies).

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In large stock pot, bring to boil ham bone with enough water to cover the bone (estimate 8 cups).

Step 2

Add 2 Tbs beef bullion (or more to taste).

Step 3

Allow to boil over medium for a couple hours (long enough for the meat to soften and fall apart off the bone). Can cook for less time, broth just won't be as rich.

Step 4

Remove bone and any grisly bits you don't want.

Step 5

Add diced rutabaga, potatoes and frozen veggies.

Step 6

Cook, stirring occasionally, until potatoes are done (not overdone or they'll turn to mush) approximately 10 minutes.