- 5 ounces dried white Beans
- 1 large Onion
- 1 Bay leaf
- 2 Cloves
- 1 Garlic clove
- 4 sprigs Marjoram
- 1 Ham bone (or 1 slice of bacon)
- 1 ½ pounds Green cabbage
- 14 ounces waxy Potatoes
- 4 slices Crusty bread
Soak beans in cold water overnight (at least 12 hours).
The next day, drain the beans through a colander, rinse and put into a pot.
Peel the onion, pierce with bay leaf and cloves and add to the pot with the beans.
Peel the garlic and add to the pot. Rinse marjoram and shake dry. Add marjoram, ham bone and 3 liters (approximately 12 cups) of water to the pot.
Bring to a boil and skim off rising foam with a skimmer. Turn down heat to medium and cook soup for 60 minutes.
Meanwhile, rinse the cabbage, remove the core and cut into quarters crosswise. Cut quarters into strips 1 cm (approximately 1/2 inch) wide.
Rinse potatoes, peel with a vegetable peeler and cut into 2 cm (approximately 3/4-inch) cubes.
After 60 minutes, remove ham bone. Add cabbage and potatoes to the soup and cook for another 20 minutes.
Remove onion and garlic from the soup and season with salt and ground pepper. Distribute bread slices in 4 soup bowls, top with the soup and serve.