Ingredients
3 strips thick-cut bacon, cut into 1/2" strips
1/2 large yellow onion, chopped
2 celery stalks, chopped
2 medium shallots, chopped
1 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. crush red chili flakes
Kosher salt
Freshly ground black pepper
1 ham bone
1 (15.5-oz.) can cannellini beans, drained and rinsed
1 (15.5-oz.) can pinto beans, drained and rinsed
1 bay leaf
3 sprigs thyme
1/2 small green cabbage, shredded into 1/2" strips
Fresh parsley leaves, for garnish
Preparation
Step 1Heat a large pot over medium heat and add bacon. Cook, stirring occasionally, until bacon is crisp. Remove bacon from pot and drain on a paper towel–lined plate.Step 2Add onion, celery, and shallots to pot. Cook, stirring occasionally, until vegetables have softened, about 6 minutes. Add cumin, chili powder, and chili flakes and season with salt and pepper. Cook until spices are fragrant, 1 minute.Step 3Add ham bone, beans, bay leaf, and thyme to the pot. Add 8 cups of cold water and bring to a simmer. Let simmer 30 minutes, then add cabbage and simmer 10 minutes more. Season to taste with more salt and pepper.Step 4Remove bay leaf and thyme sprigs and ladle soup into bowls. Top with cooked bacon and parsley leaves.
Looking for another way to use that ham bone? Make our Slow-Cooker Split Pea Soup! Made this? Let us know how it went in the comment section below!
