Vegetable Hambone Soup

 Vegetable hambone soup

5 small potatoes, peeled and cubed

2 (10 ounce) package frozen lima beans

1 (10 ounce) package frozen whole kernel corn

2 stalks celery, cut into 1 inch pieces

2 carrots, cut into 1 inch pieces

1 medium onion, chopped

1 quart tomato juice

1 ham bone

1 tablespoon sugar

½ teaspoon pepper

¼ teaspoon salt

Combine vegetables and water to cover in a Dutch oven. Bring to a boil. Reduce heat: cover and simmer for 45 minutes. Add tomato juice, ham bone, and seasonings. Cover; simmer for 1 hour. Yield: 5 quarts.