Ingredients
- 1 tablespoon vegetable oil
- 1/4 pound bacon, chopped
- 1 pound ham hocks
- 1 cup onion, chopped
- 1 cup bell pepper, chopped
- 2 stalks celery, chopped
- 5 garlic cloves, minced
- 8 cups cabbage (2 pounds)
- 14 ounces navy beans (1 can)
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, to taste
- 14 ounces fire-roasted tomatoes (1 can)
- 8 cups chicken broth
- 1 pound potatoes, peeled, cubed
- 1 tablespoons apple cider vinegar
- Garnish
- 1 tablespoon fresh parsley, minced
- 1/4 teaspoon red pepper flakes
How to Make
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Step 1: Heat the oil in a Dutch oven over medium heat.
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Step 2: Add the bacon and cook until slightly crispy, about 5 minutes.
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Step 3: Add ham hocks, onion, peppers, and celery.
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Step 4: Cook 5 minutes, or until the vegetables are softened.
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Step 5: Add garlic and cook 1 minute, stirring, until garlic becomes fragrant.
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Step 6: Add cabbage, beans, paprika, oregano, basil, cayenne, and salt and pepper to taste.
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Step 7: Stir and cook 5 minutes, or until the cabbage is slightly wilted.
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Step 8: Stir in the fire-roasted tomatoes, broth and potatoes.
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Step 9: Bring to a boil, then reduce heat and simmer 30 minutes, or until cabbage and potatoes are cooked to your preference.
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Step 10: Remove the ham hocks.
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Step 11: Pick the meat from the bones and add to the soup pot.
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Step 12: Skim any fat from the surface.
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Step 13: Stir in apple cider vinegar and season to taste.
We hope you enjoy this recipe!
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