Monday, January 13, 2014

Rustic Ham & Cabbage Soup

I was really wanting to make a pot of Navy Bean Soup with Cabbage using the ham bone that I have in my freezer from Christmas, only I was having trouble finding the recipe that I used when I made it once before.  I thought for sure that I'd find the recipe and had Joe pick up a head of cabbage a couple weeks ago, but I didn't have any luck and decided to just try something different.

While I originally wanted to use dry navy beans, I found a quicker cooking recipe using canned white beans.  So using my last can of cannellini beans, the last of the diced ham (the ham bone is still in the freezer) and 1/2 of the head of cabbage, I threw together this wonderful pot of soup.

Rustic Ham & Cabbage Soup 
     Adapted from:  101 cookbooks

  • 1 Tbs. Olive Oil 
  • 2 potatoes, diced (skins left on) 
  • 2 carrots, thinly sliced 
  • 4 tsp. jarred minced garlic 
  • 1 onion, diced 
  • 3 chicken bouillon cubes 
  • 6 cups water
  • 1-2 cups diced ham (I added it frozen) 
  • 14.5 oz can Cannellini beans, rinsed/drained 
  • 1/2 head cabbage, sliced or shredded into ribbons 
  • Cook potatoes for a minute or two in the hot oil over medium heat, until edges turn golden and they become slightly tender.  
  • Stir in the carrots, onions and garlic.  Allow to cook for a few minutes, stirring occasionally.  
  • Toss in the bouillon cubes, cook for another minute.  
  • Stir in the water, season with pepper. 
  • Add in the diced ham. (If using ham that is frozen, allow to cook for a minute until the ham chunks break apart and is no longer one solid lump of ham.) 
  • Stir in the beans and bring to a simmer.  
  • Add the cabbage and allow to cook until tender. 
  • Adjust seasonings as needed.  

  • We really enjoyed this soup a lot and could have easily finished the entire pot in one night between the two of us, but we showed restraint and now have enough for another dinner.  
  • This could easily be adapted for an entirely vegetarian meal by omitting the ham and using a vegetable stock, as written in the the original recipe linked above.  

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