Ingredients

3/4 cup dried navy beans1-1/2 pounds smoked ham hocks6 cups water4 celery ribs, sliced4 carrots, halved and sliced1 large onion, chopped1 cup fresh green beans, cut into 1-inch pieces1 can (14-1/2 ounces) diced tomatoes1-1/2 teaspoons garlic powder1-1/2 teaspoons dried basil1 teaspoon salt1 teaspoon paprika1/2 teaspoon dried oregano1/4 teaspoon each dried thyme, white pepper and Liquid Smoke1/8 teaspoon cayenne pepper2 cups chopped cabbage

Preparation

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.

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.

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.