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Butter Bean Soup with Ham and Cabbage

Name: Butter Bean Soup with Ham and Cabbage
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 cup chopped celery; 1 lb. Rancho Gordo Florida Butter Beans or baby lima beans; 1 medium yellow onion, chopped small; 1 T olive oil; 1 tsp. dried thyme; 2 cups finely chopped green cabbage; 2 cups finely diced ham; 2 quarts water; fresh ground black pepper to taste; Goya Ham Bouillon or Penzeys ham flavor base, to taste

Category
Soup
Cusine
American

What do you need?

How to make?

Ingredients

1 lb. Rancho Gordo Florida Butter Beans or baby lima beans

1 T olive oil

1 medium yellow onion, chopped small

1 cup chopped celery

1 tsp. dried thyme

2 quarts water

Goya Ham Bouillon or Penzeys ham flavor base, to taste

2 cups finely chopped green cabbage

2 cups finely diced ham

fresh ground black pepper to taste

Directions

Soak dried beans for about 8 hours, then pour into colander, rinse, and let drain. For canned beans, drain them into a colander placed in the sink and rinse well with cold water In heavy soup pot, heat olive oil, saute onion and celery 3-4 minutes, until starting to soften, then add thyme and saute 1-2 minutes more. Add beans and 2 quarts water or 6 cups water . Cook dried beans at a low simmer until they are starting to soften, adding a little more water occasionally if needed. Cook canned beans about 20 minutes at a low simmer. When beans feel like they are about 3/4 soft add Penzeys ham flavor base , finely chopped cabbage, and finely diced ham. Cook about 30 minutes more , until beans are very soft, soup broth is very flavorful, and most of the cabbage has disintegrated into the soup. Season to taste with fresh ground black pepper and serve hot.