Lamb And White Bean Soup - cooking recipe

Ingredients

1 1/2 c. dry Great Northern or navy beans, sorted and washed
2 lamb shanks (about 1 3/4 lb. total)
6 c. beef bouillon
2 c. water
2 large celery stalks, sliced
salt to taste
2 large garlic cloves, minced
3 bay leaves
1 1/2 tsp. dried thyme leaves
1 1/4 tsp. dried marjoram leaves
1/2 tsp. scant ground celery seed
1/2 tsp. powdered mustard
1/2 tsp. black pepper
3 c. cabbage, thinly sliced

Preparation

Put beans in a large heavy pot and cover with about 2-inches of cold water.
Bring to a boil over high heat.
Cover.
Lower heat and simmer 2 minutes.
Remove pot from heat and let stand at room temperature for 1 hour.
Drain beans in a colander and discard the soaking water.
Return beans to pot in which they were cooked.
Add all remaining ingredients except cabbage and salt. Bring to a boil.
Lower heat and simmer an additional 30 to 40 minutes until beans are very tender.