- 8 cups chicken stock
- 1/2 head cabbage, chopped
- 1 medium onion, chopped
- 2-4 cloves garlic, finely chopped
- 2 carrots, chopped
- 1-2 medium potatoes, peeled and cubed
- 1/2 tsp dried thyme
- 1/2 tsp dried marjoram
- 1 bay leaf
- 2 cups chopped cooked ham
- 2 15 oz cans cannellini, white kidney,
or Great Northern beans, rinsed and drained
- Salt and freshly ground pepper to taste
Directions
Combine the stock, vegetables, and herbs in a large pot and bring to a
boil over high heat. Reduce the heat and simmer covered until the
vegetables are tender, about 15 minutes.
Add the ham and beans and
simmer covered for 30 minutes Adjust the seasoning with salt and
pepper if needed. Serves 6 to 8.
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