One of our favorite vegetable soups. Make it truly vegetarian by using veg stock and omitting bacon fat and ham hock.

White Bean and Cabbage Soup

1 1/2 c dried white beans (Great Northern or Navy) or 3 c canned white beans, rinsed

4 T bacon fat, salted butter, or extra-virgin olive oil

1 c coarsely chopped yellow onions

3 leeks, white part only, thoroughly cleaned and thinly sliced

2 celery ribs, coarsely chopped

3 carrots, peeled and chopped

1 tsp dried thyme

1 bay leaf

8 c chicken or vegetable stock

3 parsnips, peeled and chopped

1 ham hock

1/2 white cabbage, shredded (about 2 c)

4 garlic cloves, peeled and chopped

1/2 c chopped Italian parsley

salt and freshly ground black pepper, to taste

Note: the above measurements aren't written in stone. More or less of any of the vegetables, or additions of your own is your choice; just adjust seasoning if needed. Add more stock or water if more liquid is needed.

If using dried beans, sort through them, discarding any pebbles you find. Soak overnight in water covering them by 3 inches. Alternatively, prepare the beans more quickly in a pressure cooker if you have one, following the cooker directions. Drain before using.

If using canned beans, rinse in a colander.

Melt the bacon fat or butter, or heat the oil in a heavy soup pot. Add onions, leeks, celery and carrots. Cook, covered, over low heat until vegetables are tender and lightly colored, about 25 minutes, stirring occasionally.

Stir in the thyme, bay leaf and a grinding of black pepper, then pour in the stock. Add parsnips, ham hock and drained soaked beans; if using canned beans, do not add at this point. Bring soup to a boil. Reduce heat and simmer, partially covered, until beans are tender, about 40 minutes. Canned beans can be added approximately 20 minutes into the simmering time, so they don't turn to mush.

Remove ham hock and allow to cool slightly. Cut meat off the bone, cut into chunks and return meat to pot.

Add cabbage, garlic and parsley and simmer another 10 minutes. Correct seasoning and add salt if needed. Parmesan cheese and/or a drizzle of a good extra-virgin olive oil can be used as a garnish for individual bowls.