Ham Bone Vegetable Soup 1967

Dutch , german recipe...If I have left over ham meat, I will also add this when I add the cabbage...

• Ready In: 2 hrs 40 mins
• Yields: 12 generous bowls

Ingredients

• 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)

Directions

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.