Ham and Cabbage Soup

1 meaty ham bone or 2 large ham hocks. (I could not find these items
in my small town so I used just a large slice of ham - the one with a little
circular bone)
About 6 cups water (I use 3 cans of chicken broth plus some water)
1 can (16 oz) whole tomatoes (I use a can of diced tomatoes)
1/2 teaspoomn dried thyme - crushed
1/2 teaspoon dried marjoram - crushed
1 large onion chopped
1 cup diced carrots
1/2 cup chopped celery
1 cup diced potatoes (I use a lot more - I love potatoes)
3 cups shredded cabbage
salt and pepper to taste

Put ham and water/broth in a stock pot or Dutch oven. Chop up tomatoes and add along with all the liquid. Add thyme and majoram. Bring to a boil, lower heat, cover and simmer for about 1 -1/2 hours until ham is falling off bone. Remove ham and set aside until cool enough to handle.

Add all veggies except cabbage, simmer about 30 minutes until vegs are tender. Meanwhile remove skin and bones from ham and cut into bite size pieces. Add to pot along with cabbage. Simmer 25 - 30 minutes or until cabbage is tender. Season with salt and pepper.
6 servings.