Here is soup perfect for
busy weekends. Soaking the beans overnight gives a jump-start
to this meal in one bowl. Stocked with vegetables and redolent
of spices this ham and bean soup fills the bill. Let it simmer
while you're all at the soccer field!
White
Bean and Cabbage Soup
2 pounds white beans
7 cups water
1 pound cabbage, shredded
1 onion, chopped
1 turnip, peeled and chopped
1 bay leaf
1/4 teaspoon ground thyme
1/4 teaspoon ground black pepper
2 1/4 cups diced cooked ham
1 tablespoon chopped flat-leaf parsley
- Soak beans overnight in water to cover.
- The second day drain beans. Bring water
to a boil; add beans, cabbage, onion, turnip, bay leaf, thyme
and pepper in a large stockpot.. Reduce heat to low, cover loosely;
simmer for 2 hours or until beans are tender. Test beans for
tenderness after 1½ hours.
- When beans are almost tender add ham.
Just before serving remove bay leaf. Serve with parslely sprinkled
over each bowl.
- Cook 15 minutes, covered. Serve hot.
Makes 10 servings.
Cooking Tip: Use up that
leftover ham in this soup. Just before the beans are completely
tender, remove 1 cup using a slotted spoon. Whirl or them in
a food processor or blender; add soup liquid as needed. Return
puree to stockpot; stir well.
