Bean and Ham Bone Soup

5 sm. potatoes, cubed
2 (10 oz.) pkgs. frozen lima beans
1 (10 oz.) pkg. frozen corn
2 stalks celery, cut into 1 inch pieces
2 carrots, cut into 1 inch pieces
1 med. onion, chopped
1 qt. tomato juice
1 ham bone
1 tbsp. sugar
1 1/2 tsp. pepper
1/4 tsp. salt

Combine vegetables and water to cover in a Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add tomato juice, ham bone and seasonings, adding water as needed to keep ham bone covered.

Cover; simmer 1 hour. Taste and adjust seasonings; if soup doesn't have enough ham flavor, continue to simmer and reduce volume (do not add more water). If soup is too rich or too salty, add a little water until flavor is just right.

Yield: 5 quarts.