Cabbage and Bean Soup

Martha Tedrow

Ingredients

3/4 Teaspoons Pepper
1 7/8 Teaspoons Salt
4 7/8 Cups Cabbage shredded
3 7/8 Carrots cut into pieces
1 7/8 Teaspoons Rosemary
1 7/8 Medium Onion Chopped
3 7/8 Cloves minced garlic
1 7/8 Smoked Ham Hock
1 1/2 Cups Dried White Beans

Instructions

Rinse beans. Place in a large saucepan in cold water to cover. Soak 6 hours. Drain. In the same saucepan combine beans, ham hock, garlic, onion, rosemary and 8 cups water. Bring to a boil; cover and reduce heat and simmer 1 hour. Add remaining ingredients and simmer 1 hour.