Ham Bone Soup

1 ham bone
1 pound ham scraps
3 quarts water
3 onions, chopped
1/4 teaspoon black pepper
4 medium potatoes, cut into cubes
1 small head cabbage, shredded
4 cups fresh or canned tomatoes
Dash of cayenne pepper
Salt to taste

Bring ham bone and ham scraps to boil in water with onions and pepper. If ham has been previously cooked, simmer for 2 hours. If ham is not cooked, simmer for 3 hours. Do not add salt until later, as the ham is so salty that more may not be necessary.

Add potatoes, cabbage and tomatoes and simmer 1 hour longer. Add cayenne pepper and add more salt if needed. Skim off excess fat before serving.

Serve with cornbread!