45ozfrozen mixed vegetables (carrots, corn, green beans, peas, and lima beans)3 (15 oz) bags
6ozcan tomato paste
1 ½cupstomato juice
1cupchicken stock
14.5ozcan diced tomatoes, undrained
1bay leaf
1tablespoongreen Tabasco sauce
2teaspoonpepper
enough water to cover the top of the vegetables
Instructions
Place ham bone in the slow cooker
Add vegetables, bay leaf, pepper and diced tomatoes
Stir together tabasco, tomato juice, tomato paste and chicken broth until blended
Add to slow cooker and top with just enough water to cover the top of the vegetables
Cook 8 hours on low, pull meat from bone and stir into soup before serving.
Notes
Recipe Tips:
Honey-baked ham. If you have a bone from a honey-baked ham, the sugary crust and top layer of fat aren’t amazing in soup, so be sure to trim it off beforehand.
Adjust salt to taste. Between the chicken stock and tomato juice, I find this vegetable ham soup doesn’t need any additional salt. For the best results, hold off on salt until you taste the soup at the end.