Grandma’s Harvest Soup
Total TimePrep: 20 min. Cook: 2-1/2 hours
Makes18 servings (4-1/4 quarts)
I took contrarywife's advice and cooked the ham bone the night before. My husband didn't want me to mash the vegetables as instructed. I used 6 small red potatoes, unpeeled (since potatoes aren't a favorite in our house), thickly sliced cabbage, quartered the onions instead of chopping, and 3 whole cloves of garlic (took them out when soup was done. This recipe is a keeper in our house.
Delicious, satisfying soup. I used a ham bone I had in the freezer and cooked it the day before with the beef bouillon granules and water, then refrigerated overnight; skimmed the fat the next day and continued with the recipe. I used 2 turnips and 4 potatoes. This makes a huge batch of flavorful, nutritious soup. I love the book this recipe was in. Thanks!