1lb bacon, sliced into 1/2-inch pieces
3 large carrots, sliced ¼ inch
2 celery stalks, sliced ¼ inch
1 large onion, peeled and diced
6 garlic cloves, chopped
1 ham bone, leave some meat on the bone for the soup
1 bay leaf
2 teaspoons salt, add more if needed
2 bags of shredded green cabbage (6-8 cups)
4 cups dried Pinto Beans (Bin# 1494)
3-4 hand full of kale pre-chopped (optional)
Black pepper and additional salt to taste
Heat a large pot over medium-high heat. Add the bacon and cook until crisp, 6-8 minutes; remove cooked bacon when crispy with slotted spoon so you leave behind the grease for cooking vegetables. Let bacon rest on paper towel.
Add carrots, celery and the onion to the hot Dutch Oven with grease. Stir until softened, about 5 minutes. Add the garlic and cook 1 minute. Drop in the ham bone, bay leaf and Navy beans. Cover with 10 cups water and 2 teaspoons salt. Bring to a boil over high heat; reduce heat to medium-low and simmer for 25 minutes. Add an additional 4-6 cups of water and simmer for an additional 30 minutes (until navy beans are soft). Stir in the cabbage and Kale and simmer 20-25 minutes. Season to taste with pepper and additional salt. Pull bone out and let cool. Remove meat from bone and add back into soup. Serve with crumbled bacon on top.