Lamb And White Bean Soup

• 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

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

dry great northern, lamb shanks, beef bouillon, water, celery stalks, salt, garlic, bay leaves, thyme, marjoram, scant ground celery, powdered mustard, black pepper, cabbage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=598468 (may not work)