1 small onion, chopped

2 qts. Water

2 small cans Tomato Paste

1 c. Black-eyed Peas

1 c. Baby Limas

1 c. Potatoes, diced

1/2 c. Carrots, thinly sliced

1 (16 oz.) can Cream Corn

1 (14 oz.) can Green Beans, drained

1/4 c. Elbow Macaroni, uncooked

1 c. Green Cabbage, shredded

1/4 c. Margarine

1 c. Okra, sliced (optional)

Salt and Pepper to taste

Place ham, onion, and water in a large Dutch oven. Bring to a fast boil and cook until onion is tender. Reduce heat and simmer. Add tomato paste, black-eyed peas, baby limas, carrots, green beans, cabbage and margarine; cook 30 minutes. Add okra, potatoes and macaroni; cook 30 minutes on medium to low heat. Add corn and cook 10 minutes. You may need to add more water, depending on the consistency you want your soup.