1Tbspcelery leaves, dill, parsley or green onions to garnish
Instructions
Heat oil over medium high heat in a large soup pot.
Cook onion, garlic, celery and carrots until slightly softened, 3 to 5 minutes. Stir frequently.
Stir in tomato paste, thyme and oregano cook for 1 minute until herbs become fragrant.
Add soup stock, vinegar, tomatoes, bay leaves and cabbage, scraping off any browned bits. Bring to boil. Reduce heat, cover and simmer until vegetables are tender, 15 to 25 minutes.
Add ham, beans, cayenne pepper, black pepper and salt. Let simmer for 10 minutes.
Taste and adjust seasoning with additional salt and black pepper.
Remove from heat. Garnish with celery leaves, parsley, dill or chopped green onions.
Notes
Make this recipe in a crockpot. Add all ingredients to the crockpot and let cook for 8 hours on low or 4 hrs on high.