Ham And Bean Tomato Soup

• 3/4 cup dried navy beans
• 1-1/2 pounds smoked ham hocks
• 6 cups water
• 4 celery ribs, sliced
• 4 carrots, halved and sliced
• 1 large onion, chopped
• 1 cup fresh green beans, cut into 1-inch pieces
• 1 can (14-1/2 ounces) diced tomatoes
• 1-1/2 teaspoons garlic powder
• 1-1/2 teaspoons dried basil
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon each dried thyme, white pepper and Liquid Smoke
• 1/8 teaspoon cayenne pepper
• 2 cups chopped cabbage

1. Sort beans and rinse with cold water. Place beans in a Dutch over or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.
2. In a Dutch oven or soup kettle, place ham hocks and water. Cover and bring to a boil. Reduce heat; simmer for 1 hour. Add beans; simmer 1 hour longer or until meat and beans are tender. Remove from heat. Cool slightly. Remove ham hocks. Cover and refrigerate ham hocks and soup.
3. Remove meat from bones; discard bones. Set meat aside. Remove fat from broth. Return broth with the beans and meat to pan. Add the celery, carrots, onion and green beans. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes. Add tomatoes and seasonings; cook for 10 minutes. Add cabbage; cook 35 minutes longer or until vegetables are tender.

beans, ham hocks, water, celery, carrots, onion, fresh green beans, tomatoes, garlic, basil, salt, paprika, oregano, thyme, cayenne pepper, cabbage

Taken from www.tasteofhome.com/recipes/ham-and-bean-tomato-soup/ (may not work)