Cabbage and White Bean Soup

Ingredients
1 c dried white beans
1 clove [1 t cloves]
1 med onion [chopped]
2 1/2 lb smoked ham hocks [leftover Christmas ham]
3 qt water
6 fresh parsley sprigs [1 T dried parsley]
1 bay leaf
1 fresh thyme sprig [1 t thyme]
2 cloves garlic, finely chopped
1 lb yellow-fleshed potatoes [3-6 medium potatoes]
1 lb cabbage, cored and cut into 1/2-inch pieces, 6 cups

Directions
1. Soak beans in cold water to cover by 2 inches at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain in a colander.

2. Stick clove into onion. Bring ham hocks and 3 quarts water to a boil in a wide 6- to 7-quart heavy pot, skimming off any froth, then reduce heat and simmer, covered, 1 hour. Add beans, onion, parsley, bay leaf, thyme, and garlic and simmer, uncovered, stirring occasionally, until beans are almost tender, 40 to 50 minutes.

[Simmer beans, onions, spices, ham, and garlic until beans are tender]

3. When beans are almost done, peel potatoes and cut into 1-inch pieces. Add potatoes and cabbage to beans, then simmer, uncovered, until vegetables are very tender, 20 to 25 minutes.

4. Remove ham hocks. When ham hocks are cool enough to handle, discard skin and bones, then cut meat into bite-size pieces. Stir into soup with salt and pepper to taste. Discard bay leaf and onion.