Monday, December 12, 2011
Ham, Cabbage and White Bean Soup
Leftover Ham with bone attached (if it has honey or glaze on it rinse it off with cold water) pull chunks off and add to the pot along with the bone. You can also just buy pre packaged ham cubes to add.
6 carrots cleaned and sliced or 1 cup of finger carrots
8 potatoes, peeled and cubed
2 cups small navy beans freshly cooked or canned other white beans (if canned rinse well)
2 stalks of celery with leaves
2 cloves minced garlic
1 head cabbage, cut into quarters
1- 16 oz can chicken broth
1/2 white wine
1/2 teaspoon each oregano, basil, garlic powder, thyme, parsley
Salt and pepper to taste
In a large pot, fill water half full, add broth, wine, all the vegetables, ham bone and herbs.
Sprinkle to taste with salt and pepper. Cook until all vegetables are tender. Add beans cook 1/2 hour more. If in need add more water or chicken broth. Remove ham off the bone and add back to the pot.
Serve with crusty Italian bread broken up in the bowl... or just dunk it!
Try this in the crockpot too!