Ham and Veggie Soup

Serving Size: 10
Yield: 7 quarts

1. Assemble the cast of characters : ham bone, onion, carrots, whole bay leaf, Bob’s Red Mill Veggie Soup Mix, pepper and water.

2. Place ham bone, scraps and juices in Dutch oven.

3. Coarsely chop onion and add to Dutch oven around ham bone.

4. Add carrots.

5. Add bay leaves, soup mix and pepper.

6. Add water; amount varies. Ensure ham bone is covered.

7. Place cover on pot and cook on stove top for three hours at a low simmer.

8. Check soup periodically (hourly) and stir.

9. Soup is done when meat is falling off bone.

Notes:
28 ounces Bob’s Red Mill Veggie Soup Mix can be found at: http://www.bobsredmill.com/vegi-soup-mix.html

NUTRITION FACTS from MacGourmet Deluxe v3.0.3:
Servings: 10
Amount Per Serving
Calories: 306
Total Fat: 2.13g
Cholesterol: 5mg
Sodium: 169mg
Total Carbs: 54.50g
Dietary Fiber: 16.17g
Sugars: 7.71g
Protein: 18.59g