Cookbook Recipe & Review Of Cook This Now By Melissa Clark

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It's an excellent soup, flavorful, rich, easy to make, and filled with tender beans and an array of seasonal vegetables that you can vary with what's available. But no matter what you do, strive to include the cabbage, which, cooked for almost an hour, so

Makes 6 to 8 servings

1 cup dried pinto beans

4 strips bacon, cut into 1/2-inch pieces

3 large carrots, peeled and diced

2 celery stalks, trimmed and diced

1 large onion, peeled and diced

3 garlic cloves, finely chopped

1 ham bone (1 1/4 pounds), cut into half or thirds (ask your butcher to do this for you)

1 bay leaf

2 1/2 teaspoons salt, plus additional to taste

1/2 head green cabbage, shredded (about 8 cups)

1 bunch kale, stems removed and leaves chopped into bite-sized pieces

Freshly ground black pepper to taste

Hot sauce or cider vinegar, for serving

1. Soak the beans in plenty of cold water overnight. If you don't have that much time, you can use the quick soak method: In a large pot, bring the beans and plenty of cold water to a boil. Turn off the heat, cover the pot, and let stand for 1 hour. Drain

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