This one is a staple favorite from my childhood that I’ve tweaked a bit in my adulthood. It can be hurried up if you use canned beans but I’m typing up the long version that uses dried beans.

Country Bean & Ham Soup

2 cups dried beans (navy pea, or northern)
4 cups ham stock (or 5 cups if its weak)
1 cup water (optional depending on stock strength)
*you may substitute chicken stock for the water but it will change the flavor to be less “hammy”*
2 cups shredded cabbage
2 carrots shredded
1 medium onion chopped
3 cloves of garlic, minced
1 bay leaf
2 teaspoons of oregano leaves (dried)
1 teaspoon sage leaf (dried)
1/4 cup chopped fresh parsley (optional)
1/2  to 1 pound of ham

salt and pepper to taste

Rinse and sort your beans. Pick out the rocks or bad beans. Put in 8 cups water to soak overnight. Alternatively quick soak them by placing them in 8 cups of water. Bring to a boil. Lower the heat and simmer uncovered for 5 minutes. Remove from heat, cover and let rest for 1 hour.

Drain and rinse beans. Place in a pot along with the all the other ingredients except the parsley. Bring to a boil. Lower heat and simmer gently for 2 to 2 1/2 hours (or until beans are tender). Discard Bay leaf. Stir in parsley. Enjoy over cornbread!

This works well in the crock pot generally 6 or so hours on high.