Crockpot Anasazi Bean and Cabbage Soup

Directions

Soak beans overnight in cold water in the crockpot. The next morning, drain beans, discard soaking water, and put beans back in the crockpot with 8 cups water Cut up celery, carrots, onions, cabbage, and ham. Put all ingredients in crock pot with dried parsley, garlic powder, onion powder, and bay leaves, and start to cook on high. I cooked this soup on high for 10 hours or longer, until about half of the beans have disintegrated into the soup and the cabbage is mostly dissolved. My large crock pot is the original “slow-cooker” type, which may cook a bit less hot than some. If you have a newer model, you might want to cook on high 4-5 hours, then reduce to low. After about 8 hours, remove ham rind if using, then taste for seasoning and ham bouillon or ham flavor concentrate if needed. I often add more garlic powder and onion powder at this time too. Cook until beans are starting to break apart and the cabbage has mostly dissolved into the soup. Serve hot, with a drizzle of balsamic vinegar if desired. This soup freezes well.

You could cook this on the stove if you don’t have a crock pot or want it done sooner. For stovetop cooking, add all ingredients to heavy soup pot and simmer about 3 hours, or until beans are very well done and cabbage has disintegrated into the soup. I would increase the amount of water I started out with by several cups if I cooked it on the stove, since some of the liquid will evaporate. Check for seasoning after a few hours, and add more ham buillon, garlic powder, and onion powder as desired.