2. Put the whole allspice, coriander seed, cumin and peppercorns in a coffee grinder or mortar pestle and grind to a fine powder.
3. When you're ready to start the soup, film the bottom of an 8 to 10-quart pot with olive oil. Heat over medium high and add the onion, carrot, celery, parsnip and cabbage. Saute until the vegetables begin to color. Sprinkle generously with salt and pepper as they cook.
4. Add the drained beans, the ground spice mixture, minced garlic, basil, ginger, cinnamon, ham hock, and the whole cloves. Stir in enough water to cover everything by about an inch. Bring to a slow simmer, partially cover and simmer 45 minutes, or until the beans are tender. Add more water if needed to keep the solids covered.
5. Once the beans are tender, add the tomatoes and their liquid (crushing them as they go into the pot) with the vinegar. Taste for seasoning, adjust, and simmer another 30 minutes uncovered (this intensifies flavors).
6. With the ham hock still in the soup, use 2 forks to pull the meat from the bone. If serving right away, discard the bone.If storing for later, leave the bone in the soup. Serve the soup hot.
From The Splendid Table's How to Eat Supper by Lynne Rossetto Kasper and Sally Swift, Clarkson Potter, 2008.
Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.
Sally Swift is the managing producer and co-creator of The Splendid Table. Before developing the show, she worked in film, video and television, including stints at Twin Cities Public Television, Paisley Park, and Comic Relief with Billy Crystal. She also survived a stint as segment producer on The Jenny Jones Show.