Ham Bone Vegetable Soup 1967

• 2 tablespoons canola oil
• 3 medium onions, chopped
• 1 medium red bell pepper, chopped
• 1 large grated carrot, or small dice
• 1 meaty ham bone
• 8 black peppercorns
• 2 bay leaves, dried
• 3 quarts chicken stock (or water)
• 4 medium potatoes, peeled and cubed into 3/4 inch
• 3 cups chopped cabbage (1 small head)
• 1 (28 ounce) can chopped tomatoes with juice
• 1 tablespoon fresh marjoram or 1 tablespoon oregano (1 tsp. dried)
• 1 tablespoon fresh thyme (1 tsp dried)
• 1/2 teaspoon hot pepper sauce (tabasco)
• 1 cup chopped fresh Italian parsley
• salt and pepper
• 1/2 teaspoon sugar (optional)

1. Heat oil and add onion, carrot, and bell pepper.
2. Saute until soft and beginning to colour.
3. Add ham bone, peppercorns, bay leaf and stock or water.
4. Cover bring to a boil.
5. Simmer one hour.
6. Skim off foam.
7. Add potatoes, cabbage, tomatoes, partially cover.
8. Cook on simmer for one hour.
9. Add herbs and sauce and simmer 15 minutes.
10. Add the parsley last, and serve immediately.

canola oil, onions, red bell pepper, carrot, ham bone, bay leaves, chicken stock, potatoes, cabbage, tomatoes, fresh marjoram, fresh thyme, hot pepper, fresh italian parsley, salt, sugar

Taken from www.food.com/recipe/ham-bone-vegetable-soup-1967-81737 (may not work)