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Ham Bone Soup

Adapted from a recipe that appears in The Melting Pot: Ethnic Cuisine in Texas, this soup originally depended on fresh vegetables grown in the garden. Other varieties of peas - crowder, cream, or black-eyed - may be substituted for the purple hull peas.

Yield: about 13 cups 
  • 1 meaty ham bone 
  • about 2 quarts water 
  • 2 large onions, diced 
  • 3 stalks celery, chopped 
  • 3 carrots, chopped 
  • 5 medium tomatoes, chopped 
  • 3 potatoes, peeled and cubed 
  • 1 c. broken snap beans 
  • 1 c. dried butter beans 
  • 1/4 c. diced turnips 
  • 1/2 c. purple hull peas (fresh or frozen) 
  • 1 T. sugar 
  • 1/4 tsp. ground cloves 
  • 2 tsp. salt 
  • 1/2 tsp. pepper 
  • 1 c. fresh cut corn  

Combine ham bone and 2 quarts water (or enough water to cover ham bone) in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer about 1 hour, or until meat is almost tender. Add remaining ingredients except corn; cover and simmer for about 2 hours and 15 minutes, stirring occasionally. Stir in corn, and simmer an additional 15 minutes. 

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