"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Vegetable Ham Stew Recipe

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This recipe for Vegetable Ham Stew, by , is from Recipes from the Crossroads, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nina Hebbard
Added: Friday, March 20, 2009


4 c. water
2 cans (14 1/2 ounces, each) diced tomatoes, undrained
3 c. shredded cabbage
2 c. diced fully cooked lean ham
3 large carrots, cut into 1 inch pieces
1 1/2 c. chopped celery
3/4 c. chopped onion
1/2 c. chopped green pepper
1 T. sugar
2 tsp. dried basil
1/2 tsp. pepper
1/4 tsp. garlic powder
2 bay leaves
1/4 c. cornstarch
1/4 c. cold water

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.
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.




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