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CABBAGE SOUP




List of Ingredients



• 3 1/2 QUARTS WATER
  
• 3 TO 4 CUPS POTATOES, PEELED AND QUARTERED
  
• 1 1/2 POUND PIECE OF SMOKED AND UNPROCESSED HAM
  
• 2 POUNDS CABBAGE, CORED AND ROUGHLY SLICED
  
• 6 CRUSHED PEPPERCORNS
  
• 6 SPRIGS PARSLEY TIED WITH 1 BAY LEAF
  
• 1/2 TEASPOON MARJORAM
  
• 1/2 TEASPOON THYME
  
• 4 GARLIC CLOVES, MASHED OR PRESSED
  
• 2 MEDIUM ONIONS, STUDDED WITH 2 CLOVES
  
• 2 CARROTS PEELED AND SLICED
  
• 2 STALKS CELERY, SLICED
  
• 2 CUPS NAVY BEANS, COOKED
  






Instructions



1. PLACE WATER, POTATOES AND MEAT IN A LARGE SOUP POT AND BRING TO A BOIL. ADD THE CABBAGE AND REMAINING INGREDIENTS, WITH THE EXCEPTION OF THE NAVY BEANS, SIMMER PARTIALLY COVERED FOR 1 1/2 TO 2 HOURS OR UNTIL MEAT IS TENDER. DISCARD PARSLEY AND BAY LEAF.
   
2. REMOVE MEAT FROM THE PAN, SLICE INTO SERVING PIECES AND RETURN TO POT. ADD NAVY BEANS AND CONTINUE SIMMERING 10 TO 15 MINUTES. SKIM OFF ANY ACCUMULATED FAT AND ADJUST SEASONING.
   
3. SERVE WITH TOASTED FRENCH BREAD SLICES.
   
4. 8 SERVINGS