Recipe: Denver Bean Soup

Across much of the United States and Canada, January 2013 has proven itself to be a frigid month, so here is a recipe that should keep you warm this winter.

1 lb ham
2 cloves garlic, crushed (note that crushed is different than chopped - for this recipe, you crush it for the right amount of garlic taste).
1 small onion, chopped
1 can chicken broth
8 oz. can tomato sauce
2 red potatoes, cut into cubes
1 can great northern beans (undrained)
1 can red chili beans (undrained)
1 can mixed vegetables (drained)
2 cups shredded cabbage (optional)

In a large soup pot, saute garlic, onion and the ham. I used fully cooked ham, so this was a quick process. I saute'd until the onions look kind of translucent. If you use uncooked ham, then be sure to cook it thoroughly then add in the garlic and onion at the end of the saute process. Add remaining ingredients, except for the cabbage. Bring it to a boil, then reduce the heat and simmer for 1/2 hour. Add the cabbage, and sprinkle some salt and pepper to taste. Cook 20 more minutes.