I have fond memories of eating Grandma's soup when I was a child. Now I give my wife a break in the kitchen by making this soup every once in a while. It tastes just like home!
- 3 smoked ham hocks (about 1-1/2 pounds)
- 3 quarts water
- 1 tablespoon beef bouillon granules
- 6 medium potatoes, peeled and 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
- Place ham hocks, 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 hocks; 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 bones; cut into bite-size pieces and add to soup. Stir in salt and pepper; heat through. Yield: 16-18 servings (4-1/4 quarts).
Originally published as Grandma's Harvest Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p23
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