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