Vegetable Ham Stew

Ingredients

• 4 cups water
• 2 (14.5 ounce) cans diced tomatoes, undrained
• 3 cups shredded cabbage
• 2 cups diced fully cooked lean ham
• 3 large carrots, cut into 1-inch pieces
• 1 1/2 cups chopped celery
• 3/4 cup chopped onion
• 1/2 cup chopped green pepper
• 1 tablespoon sugar
• 2 teaspoons dried basil
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 2 bay leaves
• 1/4 cup cornstarch
• 1/4 cup cold water

Directions

In a Dutch oven or soup kettle, combine the first 13 ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until cabbage is tender, stirring occasionally.

Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaves.