Vegetable Ham Stew

I had some leftover ham and was looking through a Taste of Home cookbook and found this stew recipe. I didn't think the kids would like it just by the looks of it. But they did. Danny took one spoonful and said, "mmmm, this is good!!!" It was very tasty! I modified it just a bit......I used diced tomatoes with basil and oregano in them. I also minced two fresh garlic cloves instead of the powder and I picked some of my fresh basil and chopped it instead of the dried.

Vegetable Ham Stew

4 cups water
2 cans (14 ½ ounces, each) diced tomatoes, undrained
3 cups shredded cabbage
2 cups diced fully cooked ham
3 large carrots, chopped
1- ½ cups chopped celery
¾ cup chopped onion
½ cup chopped green pepper
1 tablespoon sugar
2 teaspoons dried basil
½ teaspoon pepper
¼ teaspoon garlic powder
2 bay leaves
¼ cup cornstarch
¼ cup cold water
In a Dutch oven, combine the first 13 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 ¼ hours or until cabbage is tender, stirring occasionally.

Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaves before serving. Yield: 11 servings (2-3/4 quarts)