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Recipes From The Heart

-White Bean and Cabbage Soup-
3 cups navy or great northern beans, picked over and soaked
3 stocks celery, chopped
2 cups fully cooked ham, chopped
10 cups water
2 medium onions, chopped
4 cloves garlic, minced
12 chicken boullion cubes
1/2 tsp. dried thyme
4 russet potatoes, cut to bite size
6 carrots, cut to bite size
1 head of cabbage, cut into wedges
salt and pepper to taste

Rinse and drain the soaked beans.
Put all ingredients,except the cabbage and potatoes into a large stock pot.
Bring to a boil. Turn down to a simmer.
Simmer until the beans are tender, not soft.
Add the potatoes and cabbage. Simmer for 20 minutes.
(You can speed up the soak time on this one
by using the quick soak method:
Put beans into a large pot and add water to cover them by 3 or 4 inches
Bring to a boil over high heat and boil for 4 minutes.
Remove from heat, cover and let stand for 2 hours.
Drain and use as directed.)