Yield: 8 cups
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3 tablespoons margarine
1 medium onion, chopped (1/2 cup)
1 cup sliced carrots (2-3 carrots)
1 cup chopped celery (2 stalks)
6 cups water
1 ham bone
6 sprigs parsley
1 bay leaf
2 teaspoons or envelopes chicken broth
2 cups diced potatoes ( 2 medium)
1 1/2 cups julienne-cut cooked ham
1/2 bunch watercress, cut up (2 cups)
salt and pepper

Cooking time: 1 hour
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Heat margarine in kettle or Dutch oven.
Saute onion, carrots and celery until tender.
Add water, ham bone, parsley, bay leaf and chicken broth.
Bring to boiling; lower heat; cover.

Simmer for 30 minutes.

Add potatoes and ham; continue to cook until potatoes arfe tender, about 15 minutes.
Remove bay leaf and ham bone.
Skim fat.
Add watercress and cook only until stems are tender.

Taste; add salt and pepper, if needed.

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