Ham. Cabbage, and Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1.5 cup white beans (14.5 oz. can)1.5 cup red kidney beans (14.5 oz. can)6-7 cups stock or broth (I used homemade stock made from the bones of several smoked chickens, veggies, and some pork chop bones).1 red onion, diced1 head cabbage1 cup cooked, diced lean hamA few sprigs of dried thymePepper and salt to taste
*Heat broth in a stock pot over medium-high heat.
*In a small saute pan, heat 1 tbsp. of olive oil over medium-low heat. Add the diced onion and allow it to cook until caramelized.
*Add the beans, onions, ham, herbs, and cabbage to the pot and barely simmer for 1.5 hours.
*Taste for seasoning and then make any final adjustments.
*Makes eight 1.5 cup servings
*Cook's note: You may need to add other spices/herbs if using boxed broth. The stock I used was made with a variety of smoked bones and vegetables, slow cooked for 6 hours, and then de-fatted.*
Number of Servings: 8
Recipe submitted by SparkPeople user BANANAFISH711.
*In a small saute pan, heat 1 tbsp. of olive oil over medium-low heat. Add the diced onion and allow it to cook until caramelized.
*Add the beans, onions, ham, herbs, and cabbage to the pot and barely simmer for 1.5 hours.
*Taste for seasoning and then make any final adjustments.
*Makes eight 1.5 cup servings
*Cook's note: You may need to add other spices/herbs if using boxed broth. The stock I used was made with a variety of smoked bones and vegetables, slow cooked for 6 hours, and then de-fatted.*
Number of Servings: 8
Recipe submitted by SparkPeople user BANANAFISH711.
Nutritional Info Amount Per Serving
- Calories: 146.8
- Total Fat: 2.3 g
- Cholesterol: 15.5 mg
- Sodium: 361.6 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 7.6 g
- Protein: 12.9 g
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