White Bean and Cabbage Soup

By • February 18, 2012 0 Comments

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Author Notes: I pulled a meaty ham bone out of the freezer a couple of weeks ago and decided to make a ham and bean soup much different than the one I traditionally make. This one is lighter but very warminginpatskitchen


Makes 3 to 4 quarts

  • 1 meaty ham bone (or ham shank)
  • 1/2 pound dried Great Northern beans
  • 3 tablespoons olive oil
  • 1 cup diced onion
  • 3 cloves minced garlic
  • 2 large carrots sliced into thin rounds
  • 1/4 to 1/2 teaspoons crushed red pepper flakes
  • 1 bay leaf
  • 4 cups chicken broth (and up to 2 cups more)
  • 1/2 head small cabbage, chopped
  • Salt and pepper to taste
  1. Soak the beans overnight in water and then the next day, change the water and bring them up to a boil in a medium sauce pan and then simmer for about 45 minutes until tender. Save about 2 cups of the bean broth.
  2. Place the ham bone or shank in a large soup pot and cover with about 4 quarts of water. Bring to a boil and then simmer for 45 minutes to an hour. Remove the bone, cool a bit and then pick off the meat and reserve. Save the ham broth.
  3. Saute the onion, carrot and garlic in the olive oil until softened in a large soup pot.
  4. Add the bay leaf and crushed red pepper and give everything a good stir.
  5. Add the bean, ham and chicken broths to the pot, bring up to the boil and then simmer for about 20 minutes.
  6. Add the cooked beans and reserved ham bits and bring back up to the boil. Add the chopped cabbage and simmer another 15 to 20 minutes. If you'd like your soup "soupier" add the extra 2 cups of chicken broth at this time. Season to taste with salt and pepper.

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Beans & Legumes|Pork|Vegetables|Soups|Cabbage