Cabbage-Bean Soup

  • Yield: 8 to 10 servings

"Soup is as old as the art of cooking. It goes back to ages before cooking was an art. In those days they threw whatever meat they had into a kettle to cook over an open fire. Later someone discovered, perhaps by accident, that a few herbs made the food taste better and vegetables helped too. Enjoy!"


1/2cup diced onion
2cups water
6ounces precooked ham, diced
2cups shredded cabbage
2cups canned tomatoes, with juice
1teaspoon chili powder
1/4teaspoon pepper
1 (16-ounce) can Great Northern beans, drained
1 to 2tablespoon cooking oil


  1. In a large saucepan, saute onion in cooking oil until tender.
  2. Add water, ham, cabbage, tomatoes and seasonings. Bring mixture to a boil. Lower heat. Cover and simmer 15 minutes.
  3. Add beans. Continue simmering for 20 minutes, or until cabbage is tender.

Tips From Our Test Kitchen: Smoked turkey makes a tasty alternative to the ham. A cup of diced carrots makes a nice addition, too. They can be sauteed with the onions.

— Recipe by Flo Burtnett, Gage, Okla.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 120
  • Fat 5g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 2.5g
  • Cholesterol 20mg
  • Sodium 560mg
  • Potassium 490mg
  • Carbohydrate 13g
  • Fiber 4g
  • Sugars 5g
  • Protein 10g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 20%
  • Calcium 4%
  • Iron 10%