|Great northern beans||2 Cup (32 tbs)|
|Water||8 Cup (128 tbs)|
|Smoked pork rump/Meaty ham bone||1 1⁄2 Pound|
|Garlic cloves||5 Large|
|Parsley||1⁄2 Cup (8 tbs)|
|Potatoes||5 , peeled and sliced|
|Green beans/Peas||2 Cup (32 tbs) (Fresh Or Frozen)|
|Green cabbage||1⁄2 Medium, washed and shredded|
|Freshly ground black pepper||To Taste|
|Dry whole wheat bread slice||10|
|Grated swiss cheese||1 Cup (16 tbs)|
Soak beans in water overnight.
Bring beans and liquid, pork rump, garlic, and herbs to a boil in a large heavy soup kettle or Dutch oven.
Reduce heat and simmer, covered, for 1 1/2 hours.
Add potatoes and cook another 30 minutes.
Finally, add cabbage and green beans and additional liquid, if needed.
Simmer until vegetables are tender.
Remove meat to serve separately.
Taste and correct seasonings.
Ladle soup into ovenproof bowls, placing bread slices on top.
Sprinkle Swiss cheese on top and place under broiler until cheese is melted and browned.