Ham And Vegetable Soup

• 2 pounds smoked ham hocks
• 4 medium carrots, sliced
• 1 cup thinly sliced celery
• 1 medium onion, chopped
• 8 cups water
• 2-1/2 cups diced unpeeled red potatoes
• 1 cup each frozen corn, peas and cut green beans
• 1 can (11-1/2 ounces) condensed bean and bacon soup, undiluted
• 1/4 teaspoon pepper

1. 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.
2. Add potatoes and vegetables; bring to a boil oil. Reduce heat; cover and simmer for 1 hour. Remove hocks; allow to cool. Remove meat from bones and cut into bite-size pieces; discard bones. Return meat to kettle. Stir in bean and bacon soup and pepper; heat through.

ham hocks, carrots, celery, onion, water, unpeeled red potatoes, green beans, condensed bean, pepper

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