You are here

White Bean And Cabbage Soup

admin's picture
Ingredients
  Dried navy beans/Dried pea beans 1 Cup (16 tbs), sorted and soaked overnight in water to cover, then drained
  Smoked ham hocks 2
  Water 7 Cup (112 tbs)
  Parsley sprigs 12
  Dried thyme 1 Teaspoon, crumbled
  Whole cloves 4 , crumbled, tied in cheesecloth
  Bay leaf 1 , crumbled, tied in cheesecloth
  Olive oil/Vegetable oil 3 Tablespoon
  Yellow onion 1 Large, finely chopped
  Carrots/2 small parsnips 2 Medium, peeled and sliced 1/4 inch thick
  Celery stalk 1 Medium, sliced 1/4 inch thick
  Garlic 4 Clove (20 gm), minced
  All purpose potatoes/White turnip 1 Large, peeled and cut into 1-inch cubes
  Cabbage head 1⁄2 Small, shredded
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Minced parsley 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
Directions

ln a large saucepan over moderately high heat, bring the beans, ham hocks, water, and cheesecloth bag to a boil.
Cover, reduce the heat to low, and simmer for 20 minutes.
Meanwhile, heat the oil for 1 minute in a 10-inch skillet over moderate heat.
Add the onion, carrots, celery, and garlic, and saute, stirring occasionally, until the onion is limp about 5 minutes.
Stir the sauteed vegetables, potato, cabbage, salt, and pepper into the saucepan, cover, and simmer until the beans and potato are tender about 20 minutes.
Discard the cheesecloth bag and adjust the salt and pepper to taste.
Ladle the soup into bowls and sprinkle with parsley.
Pass the Parmesan cheese if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Bean

Rate It

Your rating: None
4.167855
Average: 4.2 (14 votes)