Navy Bean & Cabbage Soup

Recipe by Julie in TX
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 25mins
SERVES: 8
UNITS: US

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
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DIRECTIONS

  • 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.
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