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Here is soup perfect for busy weekends. Soaking the beans overnight gives a jump-start to this meal in one bowl. Stocked with vegetables and redolent of spices this ham and bean soup fills the bill. Let it simmer while you're all at the soccer field!

White Bean and Cabbage Soup

2 pounds white beans
7 cups water
1 pound cabbage, shredded
1 onion, chopped
1 turnip, peeled and chopped
1 bay leaf
1/4 teaspoon ground thyme
1/4 teaspoon ground black pepper
2 1/4 cups diced cooked ham
1 tablespoon chopped flat-leaf parsley

1. Soak beans overnight in water to cover.
2. The second day drain beans. Bring water to a boil; add beans, cabbage, onion, turnip, bay leaf, thyme and pepper in a large stockpot.. Reduce heat to low, cover loosely; simmer for 2 hours or until beans are tender. Test beans for tenderness after 1½ hours.
3. When beans are almost tender add ham. Just before serving remove bay leaf. Serve with parslely sprinkled over each bowl.
4. Cook 15 minutes, covered. Serve hot.

Makes 10 servings.

Cooking Tip: Use up that leftover ham in this soup. Just before the beans are completely tender, remove 1 cup using a slotted spoon. Whirl or them in a food processor or blender; add soup liquid as needed. Return puree to stockpot; stir well.