Vegetable Bean Soup - cooking recipe

Ingredients

6 to 8 ham hocks
2 bay leaves
1 Tbsp. basil
1/4 tsp. pepper
6 chicken bouillon cubes
water
2 large carrots, sliced
1 medium onion, chopped
3 oz. ham, chopped
12 oz. tomato juice
16 oz. tomato sauce
2 lb. canned kidney beans
2/3 c. macaroni (uncooked)
1 medium potato, peeled and chopped
1/3 medium head cabbage, cut in 1-inch pieces

Preparation

Cover ham hocks, bay leaves, basil, pepper and bouillon cubes with water.
Cook until meat separates from bones.
Discard bones. Cut up meat.
Add carrots, onion and ham.
Cook until tender, about 1 hour.
Add tomato juice and tomato sauce and simmer 30 minutes.
Add kidney beans, macaroni and potato.
Simmer 30 minutes.
Add cabbage.
Cook about another 30 minutes.
Adjust seasoning, if desired.