Yield
about 2 1/2 quarts

How to Make It

Step 1

Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; let soak overnight. Drain well.

Step 2

Place beans and ham bone in Dutch oven. Add 2 quarts water; bring to a boil. Reduce heat; cover and simmer 2 hours. Stir in cabbage, red pepper, and salt. Cover and simmer 1 hour. Remove ham bone; discard.

Step 3

Sauté onion in drippings in a medium skillet until tender. Add to soup, stirring well. Combine olive oil and garlic powder in a small bowl. Stir into soup.

Step 4

Serve soup hot in individual serving bowls.

Oxmoor House Homestyle Recipes

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