Ingredients
| 8 | cups water |
| 8 | teaspoons HERB-OX® Cold Water Dissolve Chicken Granulated Bouillon |
| 2 | tablespoons olive |
| 1 | cup chopped onions |
| 1 | cup chopped carrots |
| ½ | cup thinly sliced celery |
| 2 | cloves garlic, finely chopped |
| 1 | teaspoon thyme |
| 1 | bay leaf |
| 2 | (15-ounce) cans cannellini beans, drained and rinsed |
| 2 | cups chopped HORMEL® CURE 81® Ham |
| 2 | cups chopped cabbage |
| ¼ | teaspoon pepper |
Directions
Dissolve bouillon into water.
In 5-quart Dutch oven, heat oil over medium-high heat until hot. Add onions, carrots, celery and garlic; cook 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender.
Stir in chicken broth, thyme and bay leaf. Add beans and ham. Heat to boiling. Reduce heat; simmer uncovered 10 to 12 minutes or until vegetables are tender. Stir in cabbage and pepper. Continue heating 5 to 10 minutes or until cabbage is tender. Remove bay leaf.