"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Cabbage & Bean Soup Recipe

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This recipe for Cabbage & Bean Soup, by , is from Carolyn's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
carolyn spence

Category:
Category:

Ingredients:  
Ingredients:  
1 package (16 oz.) dry navy beans; 5 quarts water; 1 smoked ham hock; 1 tbsp. olive oil ;
3 (oz.) thick sliced bacon, cut into small pieces; 2 large bulbs fennel chopped (use only the white
part of the fennel); 2 large onions chopped; 2 large carrots chopped; 3 cloves garlic chopped; 1 tsp. salt; 1 bay leaf; 1 tsp. dried oregano leaves; 1/2 tsp. crushed red pepper; 2 small potatoes diced; 1 head cabbage shredded; 1 cup grated parmesan cheese.


Directions:
Directions:
Rinse and soak beans as directed on package. Bring beans, water and ham to boil in large pot. Reduce heat to low; cover and simmer 1 1/2 hours or until ham and beans are tender. Meanwhile, heat oil in large skillet on medium heat. Add bacon, fennel, onions, carrots, garlic and seasonings; cook and stir until vegetables are tender. Add cooked vegetable mixture, potatoes and cabbage to pot simmer 30 minutes, adding additional water if necessary

Sprinkle with cheese

Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
1 hour 40 minutes (approx)
Personal Notes:
Personal Notes:
Good Southern Soup enjoy !!!!

 

 

 

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