WINTER VEGETABLE SOUP

WINTER VEGETABLE SOUP 1 smoked picnic shoulder 1 c. each of the following WINTER vegetables: cabbage, cauliflower, carrots, patti pan squash, turnips, sweet potatoes, brussel sprouts, onions, broccoli 5 chicken bouillon cubes 1 c. barley 1 rib celery Few sprigs parsley 2 hard cooked eggs (optional)

Trim excess fat from shoulder. Put in a large pot, cover with water and cook until tender. Remove meat from pot and set aside. Slice cabbage, carrots, and turnips. Peel and slice sweet potatoes and onions. Separate cauliflower and broccoli into flowerets. Get the smallest patti pan squash and brussel sprouts available, leave whole. Put vegetables into ham stock (add bouillon cubes). Cook until tender.

Dice ham and add to stock with barley, celery and parsley. Simmer 20 minutes until barley and celery are tender. Add salt and pepper to taste. Enjoy add any combination of winter vegetables desired.

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