Navy Bean & Cabbage Soup

Total Time
4hrs 25mins
Prep 25 mins
Cook 4 hrs

This is a hearty soup which is good for a cold winter night. Serve it with some cornbread sticks.

Ingredients Nutrition

  • 1 lb small white beans (sorted and washed)
  • 3 quarts chicken stock
  • 1 large ham hocks or 1 large part of a butt-end ham
  • 1 large onion, chopped
  • 1 head of cabbage, chopped
  • 3 carrots, chopped
  • salt and pepper


  1. Cover beans with chicken stock.
  2. Add ham and onion.
  3. Simmer 3 hours, or until beans reach mushy stage.
  4. Add cabbage and carrots and simmer for an additional hour.
  5. Add water if needed.
  6. Remove the ham from the soup.
  7. Let it cool and remove it from the bone.
  8. Return the ham to the soup.
  9. Season with salt and pepper to taste.
  10. Skim off excess fat.


Most Helpful

This soup really hit the spot for our cold winter night. I didn't have a ham bone; I added 2 cups of cubed ham (could've used more), 4 cups of water along with 1 ham bouillion in addition to the chicken broth. I also omitted the carrots, because I am on a low carb diet. It tasted delicious fresh off the stove and even more delicious reheated the next day. This makes alot too. Thanks for posting; this is a definite keeper and will be a winter staple at our house!

TheDancingCook December 20, 2004

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