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Cabbage and Bean Soup

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Cabbage and Bean Soup

Prep Time:
30 min(s)
Cook Time:
4 hr(s) 15 min(s)
Serves:
4
Difficulty:
Intermediate
Ethnicity:
American
Tools:
2-gal. stockpot
bread/serrated knife
chinois/fine mesh strainer
colander
cutting board
large chef's knife
measuring cups
measuring spoons
peeler
small mixing bowl
wooden spoon
Making ham stock and reserving the meat the day before will save time.
Ingredients:
1 cup(s) great northern beans - soaked in cold water overnight
2 pound ham hocks (smoked)
4 quart water
1 medium onion - peeled and halved
1 - bouquet garni - (parsley, thyme and bay leaf)
1 clove
3 tablespoon(s) olive oil
1 medium onion - peeled and diced (Learn How)
1 carrot - peeled, quartered and sliced
3 garlic cloves - peeled and chopped
6 cup(s) cabbage (green) - 1/2-inch diced
4 potatoes (yukon gold) - washed and 1/2-inch diced (skin on)
1 pinch salt and pepper - to taste
1/2 baguette - sliced
4 tablespoon(s) butter (unsalted)
Steps:
-Soak the beans overnight. Rinse and reserve.
-In a 2-gal. stockpot, add the ham hocks, water, halved onion, garni and clove.
-Bring this up to a boil and then down to a simmer for 3-6 hours. (You want the meat to be tender)
-Strain off the stock and reserve the contents.
-Return the cleaned pot to the heat and add the oil.
-Once hot, add the diced onion and saute until translucent.
-Add the carrot and the garlic and saute for an additional 3 minutes.
-Add the cabbage and saute, stirring to mix well. Cook for another 3 minutes.
-Pour the stock back into the pot with the vegetables.
-Add the beans and potatoes.
-Let this cook over medium heat until the beans are tender, about 30 minutes.
-Meanwhile, pull the meat off of the ham hocks and shred by hand.
-Once the beans are tender, add the ham hock meat and season to taste.
-Melt the butter and brush the baguette slices. Season with salt and pepper.
-Toast the bread and eat with a bowl of the soup or break up in the soup.
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