Ham, bean and cabbage soup

1 ham bone with meat
1 large head cabbage
1 can lima beans
1 can cannellini beans
4 carrots, peeled and chopped
1 T onion powder
1 T garlic powder
1 T vegetable soup base
pepper to taste
1 tsp. Lawry's Season Salt
Water-at least 1 gallon
3 servings uncooked Kluski noodles

Add ham bone with meat and carrots to large stock pot. Cover with 1 gallon of water. Simmer 2-3 hours or until reduced by half and meat falls off of bone. Strain stock. Chill until fat rises to surface and hardens. Remove fat and reheat to boiling. Chop remaining ham removing all visible fat and return to pot. Chop cabbage roughly and add to soup. Simmer until cabbage is cooked through. You may add additional carrots as well. Add garlic, onion and pepper to taste, along with vegetable soup base. Once cabbage and carrots are cooked, add uncooked noodles to pot. When al dente, add beans with liquid to pot. You may add water to get proper volume for 24 servings. Otherwise, you may need to adjust serving size to figure proper calorie count. You may also substitute whatever beans you like for this recipe.

Serving Size: Makes 24 1-cup servings

Number of Servings: 24

Recipe submitted by SparkPeople user NURSECARRIE44.