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.