In an eight-quart pot, sauté onion and garlic in oil until translucent, about seven to 10 minutes.

Add cabbage, tomato paste, navy beans, crushed tomatoes, water, salt and spices. Mix, then add chicken and meat bones.

Bring to a boil, then lower flame and simmer for three hours.

Remove meat bones and chicken bottoms. Shred the chicken and return to pot.