1 c. sm. white beans
5 c. water
2 sm. smoked ham shanks
1 sm. onion, cut up
1/4 bell pepper, cut up
1/4 tsp. ground thyme
2 sprigs fresh parsley, chopped
1 sm. sweet potato, peeled & diced
1 sm. white potato, peeled & diced
1/4 head cabbage, shredded
1 tsp. paprika
1 tsp. black pepper
1/2 tsp. salt or season to taste

Pick over beans to remove any pebbles or discolored beans. Rinse beans in a colander, then place in a 5-quart pot with 5 cups of water. Add ham shanks, onion, bell pepper, thyme and parsley. Cook covered over medium heat until beans and ham are tender, about 1 1/2 hours.

Stir in diced sweet potato, white potato, cabbage, pepper and paprika. Add salt to taste.

Reduce heat to low and continue cooking until potatoes are tender, about 1/2 hour longer. If soup becomes too thick, add more water.