Ingredients

• 1 Chicagoland Ham bone
• 1 onion, chopped
• 1 can stewed tomatoes
• 1 can chick peas with liquid
• 1 potato, diced
• 1 carrot, diced
• 1 stalk celery, diced
• 1/2 Teaspoon Accent
• Salt and pepper to taste
• 3 Cups (1/2 head) cabbage, chopped

Instructions

1. Place ham bone, onion and stewed tomatoes in a large pot.
2. Add enough water to barely cover the bone.
3. Bring to a boil and simmer 2-3 hours.
4. Discard ham bone saving 1 Cup or more of chopped Chicagoland Ham to put in soup when finished.
5. Measure 4 Cups stock (freeze remainder).
6. Add all other ingredients to stock.
7. Bring to a boil and simmer for 1 hour.
8. Make a roux with 3 Tablespoons margarine and 3 Tablespoons flour.
9. Add to soup and cook for 3 minutes.
10. Season to taste.
11. For a heartier soup, add the 1 or more cups Honey Baked Ham bits.

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