Cabbage-Bean Soup

Ingredients

• 10 ounce cabbage shredded
• 16 ounce cannellini beans rinsed drained canned
• 2 teaspoons chili seasoning 
• 8 ounces ham diced cooked
• 1 small onion diced
• 0.3 teaspoon pepper 
• 29 ounce stewed tomatoes mexican-style canned
• 2 cups water 

Equipment

• dutch oven

Directions

1. Saute onion in a Dutch oven coated with cooking spray over medium heat until tender.
2. Add 2 cups water and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
3. Add beans; cover and simmer, stirring occasionally, 20 minutes.