Cabbage and Bean Soup

Cabbage and Bean Soup

1 lb. dried white navy beans or baby lima beans 1 1/2 lb. fully cooked smoked boneless pork shoulder butter 3 cloves garlic, pressed 2 sprigs parsley 1/2 t. salt 1 t. dried thyme 1 bay leaf 4 whole black peppercorns 4 potatoes, peeled and quartered 3 carrots, pared and sliced 1 head green cabbage, coarsely chopped (2 lbs.)

Cover beans with cold water. Refrigerate covered overnight. Next day, drain. Turn out in large kettle. Cover with 6 cups cold water. Add pork butt, garlic, parsley, salt, thyme, bay leaf and peppercorns. Bring to boil. Reduce heat. Simmer covered 2 hours or until beans are tender. Add 3 cups water, the potatoes, carrots, and cabbage. Cook, covered 25 to 30 minutes or until potatoes are tender. Before serving, remove pork butt. Slice and return to kettle. Add more water if needed. Serves 10 Source: My Old Recipes

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