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Vegetable: Grandma's Harvest Soup

Source of Recipe

Ronald Desjardins


List of Ingredients

1 smoked ham shank OR ham hock (1 1/2 lb)
3 quarts water
1 tablespoon beef bouillon granules
6 med potatoes, peeled, chopped
6 medium carrots sliced
2 medium onions, chopped
1/2 medium head cabbage, chopped
1 small turnip, diced
1 1/2 teaspoons salt
1/4 teaspoon pepper


Recipe

Place ham shank, water and bouillon in a Dutch oven or soup kettle; bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours. Remove shank; allow to cool. Add potatoes, carrots, onions, cabbage and turnip to broth; cover and simmer for 1 hour or until vegetables are tender. Using a potato masher, coarsely mash vegetables. Remove meat from shank; cut into bite-size pieces and add to soup. Stir in salt and pepper; heat through. Yield: 16-18 servings (4 1/2 quarts).