3 cups beef broth

5 ribs of celery, finely chopped

5 carrots, finely chopped

1 1/2 cups canned tomatoes, drained and chopped

1/4 cup olive oil

1 onion, finely chopped

1/2 cup fresh parsley, minced

1/4 pound ham, diced

2 garlic cloves, minced

1 1/2 teaspoons salt

1/2 teaspoon pepper

2 tablespoons lemon juice

1/2 cup Parmesan, grated
 

In a large pot, combine all ingredients, except the cheese.  Add 7 cups of water.

Boil and simmer, covered, for 1 1/2 hours.  Skim off the froth.

Ladle into bowls and sprinkle with the Parmesan.
 

Serves 8 to 10.
 

Nancy also printed in Desert Treasures, the Junior League of Phoenix