Smoked Ham, Cabbage & Bean Soup
Makes 2 quarts
Olive Oil 2 T
Butter 2 T
Onion, yellow, peeled, diced 1 cup
Carrot, peeled, diced ½ cup
Celery, diced ½ cup
Pepper, red, seeded, diced ¼ cup
Napa Cabbage, washed, julienne 2 cup
Smoked Ham, diced 1 cup
Garlic, fresh, peeled, chopped 2 T
Fresh thyme 3 sprigs
Bay leaf 2 small
Cannelini Beans and juice 1-10 oz can
Chicken stock 3 c
Salt/fresh cracked black pepper 2 t/1 to taste
Parsley, fresh chopped washed 1 T
Hot Sauce to taste
Preheat a soup pan over medium low heat.
Add olive oil, butter, onion, carrot, celery and pepper, ham and cabbaage. Sweat until fragrant and onions are translucent.
Add beans, stock, herbs and half of the salt and pepper.
Bring to a boil, then reduce to a simmer. Cover and cook for approx. 30 minutes.
Remove from heat and season to taste with salt, pepper, parsley, and hot sauce.
Serve with crusty bread and butter.