Ham, Cabbage, and Bean Soup

Ham, cabbage and bean soup is a great dish for a chilly day.  It is made of exactly what is says, but you can make all kinds of substitutions and it is still just as good.

The basic soup ingredients

Cooked ham in cubes
Cabbage sliced into manageable chunks
Kidney beans
And, of course, the herbs and spices of your choice.

Start with the meat and beans in water first.  Cook until about a half hour before serving, and then put in the cabbage.  Cook the cabbage in the broth until just tender and serve.

 The great thing about this soup is that you can add (or subtract) any number of ingredients and it is still tasty.  If you no longer eat ham, you can use cooked chicken or turkey.  If the beans don’t agree with you, you can add lentils or potatoes.  Of course, you can eliminate the cabbage altogether—but that is really changing the nature of the dish.  All the same, even if it isn’t cabbage soup, it will probably still be good.

  

A few words about Kidney beans.

Kidney beans, a versatile and inexpensive legume, are a nutritional powerhouse.  The humble bean offers a wide variety of health benefits. When properly prepared, they are a rich source of plant-based protein, fiber, and essential vitamins and minerals, and this makes them a good addition to a balanced diet. A 100-gram serving of boiled kidney beans contains approximately 127 calories, with 67% water, 23% carbohydrates, and 9% protein. They are very low in fat, so they are a great option for those looking to manage their weight or reduce their fat intake.

One of the most important nutritional benefits of kidney beans is their high fiber content. They contain both soluble and insoluble fibers, which are useful for maintaining digestive health, promoting a feeling of fullness, and helping to regulate blood sugar levels. This makes them particularly good for people with diabetes or those looking to stabilize their blood sugar. The high fiber content also helps in lowering cholesterol. supporting heart health. 

All the same, dried kidney beans have to be prepared correctly, or they are not good to eat. For this reason, the beans should be rinsed and picked through before you even start.  Sometimes, small stones might find their way into the bag. I have only had this happen once, but it is best to check.

Then the beans should be soaked for at least five hours (or overnight), rinsed again, and boiled in fresh water for at least 10 minutes.  Then, set your burner to simmer and let them cook.  Cooking takes an hour or two on the stovetop before they are soft enough to eat. Or you can put them in your crock pot and let them cook by themselves.

Alternatly, you can buy a can of kidney beans that have been thoroughly cooked already.  In this case, they are safe to be added directly to your favorite soup.