Navy Bean & Cabbage Soup - cooking recipe

Ingredients

1 lb small white beans (sorted and washed)
3 quarts chicken stock
1 large ham hocks or 1 large part of a butt-end ham
1 large onion, chopped
1 head of cabbage, chopped
3 carrots, chopped
salt and pepper

Preparation

Cover beans with chicken stock.
Add ham and onion.
Simmer 3 hours, or until beans reach mushy stage.
Add cabbage and carrots and simmer for an additional hour.
Add water if needed.
Remove the ham from the soup.
Let it cool and remove it from the bone.
Return the ham to the soup.
Season with salt and pepper to taste.
Skim off excess fat.