Ham and Vegetable Soup
by Kara Kimbrough
2 pounds smoked ham hocks
4 medium carrots, sliced
1 cup thinly sliced celery
1 medium onion, chopped
8 cups water
1 large can diced tomatoes
2-1/2 cups diced unpeeled red potatoes
1 cup each frozen corn, peas and cut green beans
1 (11-1/2 ounces) can condensed bean and bacon soup, undiluted
1/4 teaspoon pepper
Place ham hocks, carrots, celery, onion, and water in a Dutch oven or soup kettle; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat starts to all off the bones.
Add potatoes, tomatoes and vegetables; bring to a boil. Reduce heat; cover and simmer for one hour. Remove hocks; allow to cool. Remove meat from bones and cut into bite-size pieces; discard bones. Return meat to kettle; heat through and serve with slices of hot cornbread.