Ham Vegetable Soup

 A chilly day in the spring is just right for vegetable soup. I remembered seeing a ham and vegetable soup in the More Cooking From Quilt Country, so decided that as I had some left over ham and a ham bone that I would make a version of it for our supper.

  I did not use her recipe except for getting a basic idea of what was in the soup. Vegetable soup can be a great way to clean up the odds and ends out of your lonely vegetable drawer. I will try to give you the amounts I used, but feel free to make it your own using your families favorite vegetables. The flat leaf parsley tastes a good deal like cilantro so if you do not like that flavor do not add it. 

Ham Vegetable Soup

2 quarts chicken stock, homemade or store bought

1 meaty ham bone
1 cup cubed ham or ham from your ham bone

1 14 ½ ounce can of chopped or diced tomatoes

1 russet baking potato peeled in ¾ inch cubes

2 carrots diced

2 stalks celery diced

1 onion chopped

Chopped cabbage to taste, I used about 2 cups

2 bay leaves

2 teaspoons fresh thyme

2 teaspoons fresh flat leaf parsley

  Saute the onions, celery, carrots till limp, add everything except potatoes and cabbage. Heat and simmer. Peel and cube the potatoes and cook for 20 minutes in a separate pan. Drain and add to the soup. At this point it can simmer for as long as you need it to. Add Cabbage (if using) 15 to 20 minutes before you are ready to eat.

 If you are going to be late eating it, cool and reheat later.