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aside for one hour.
Add ham hocks to beans and water, bring to a boil and simmer for ’ 30 minutes. Add three cups water, vegetables, garlic, herbs, parsley, salt and pepper. Simmer for one hour.
Add tomato paste and tomatoes; simmer 15 minutes. If needed, add more water at any time.
Remove ham hocks and set aside to cool. Add cabbage and simmer until cooked through, from 15 to 30 minutes.
When cool enough to handle, cut off meat from ham hocks and add to the soup.
Vegetable Stock
(To make 5 or 6 cups)
94.6%