Redbone Soup
A recipe from the Sneaky Kitchen
1 ham bone with meat, or 1 ham hock
1 tablespoon lemon juice
2 tablespoons olive oil 
6 to 8 ounces lean ham
1 medium onion
2 large stalks of celery
1 small bell pepper, streaked with yellow
  & red, or 1 small yellow or red one
4 medium-large carrots
2 very ripe medium tomatoes
2 cups defatted chicken broth
2 medium potatoes
1 small zucchini (optional)
2 tablespoons minced garlic
salt & pepper to taste, if desired

Put ham hock or ham bone in 2 C. water or enough to cover; add lemon juice & bring to a boil. Either pressure cook for 35 min. or simmer for 2 hrs. Remove bones, skin, fat & gristle. Skim any floating fat from the broth. 

The vegetables & ham should be cut into a small dice, about 3/8" to 1/2" cubes. (Smaller the children or pickier the eaters, the smaller the cubes should be.) Dice meat & add to broth.

Heat olive oil in a heavy soup pot. Sauté diced ham & vegetables until onion becomes transparent. Scrape, trim & dice carrots. Add to pot. Sauté & stir for 5 min. Add diced tomatoes & continue to sauté another 5 min., stirring often.

Add ham broth & chicken broth. Bring to boil. If you wish to add other herbs or seasonings, do it now. Simmer until carrots are tender. Add diced potatoes & zucchini, plus minced garlic. Simmer until potato cubes are tender. Taste & correct for salt & pepper if desired. Serve with crusty bread or croutons.