Vegetable Ham Stew

• 4 cups water
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 3 cups shredded cabbage
• 2 cups diced fully cooked lean ham
• 3 large carrots, cut into 1-inch pieces
• 1-1/2 cups chopped celery
• 3/4 cup chopped onion
• 1/2 cup chopped green pepper
• 1 tablespoon sugar
• 2 teaspoons dried basil
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 2 bay leaves
• 1/4 cup cornstarch
• 1/4 cup cold water

1. In a Dutch oven or soup kettle, combine the first 13 ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until cabbage is tender, stirring occasionally.
2. Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaves.

water, tomatoes, cabbage, fully cooked lean ham, carrots, celery, onion, green pepper, sugar, basil, pepper, garlic, bay leaves, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/vegetable-ham-stew/ (may not work)