Bean And Ham Stew With Roasted Vegetable Garnish

• 2 cups anasazi beans or a similar variety, rinsed
• 1 ham bone from a bone-in ham, ham shank, or ham hock
• 1 small or 1/2 regular sized cabbage, finely chopped
• 1 onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stocks, sliced
• 5 garlic cloves, finely chopped
• 1 serrano pepper, seeded and finely chopped (optional)
• 2 bay leaves
• 7 cups water, or more as needed
• 6 parsnips, peeled and chopped into ~1 inch chunks
• 6 small golden beets, peeled and chopped into ~1 inch chunks
• 2 tablespoons olive oil
• salt and pepper to taste

1. In a slow cooker or soup pot, combine all of the stew ingredients (up to the water in the ingredient list). Cook on low for about 4 hours until the beans are tender, stirring occasionally. If cooking on the stovetop you may need less time and more water to maintain a thick stew consistency. Remove the ham bone or hock from the pot, shred the ham from the bone, and return the meat to the pot. Adjust seasonings to taste.
2. About 45 minutes before you plan to serve the soup, preheat the oven to 450 degrees. Peel and chop the parsnips and beets. In an oven safe dish, toss the vegetables in olive oil, salt, and pepper. Roast for 30 to 40 minutes, stirring occasionally, until soft and browned. Serve the stew with a spoonful of roasted vegetables on top.

anasazi beans, ham bone, regular sized cabbage, onion, carrots, celery stocks, garlic, serrano pepper, bay leaves, water, parsnips, golden beets, olive oil, salt

Taken from food52.com/recipes/10474-bean-and-ham-stew-with-roasted-vegetable-garnish (may not work)