Title: French Cabbage Soup
Categories: Harned 1994, Herb/spice, Pork, Soups, Vegetables
Yield: 8 Servings

3 c Potatoes; peeled & chopped
1 lb Lean bacon or ham
-- in 1 piece
3 qt ;Water
2 lb Cabbage; roughly sliced
6 Peppercorns; crushed
2 Celery stalks; sliced
1 1/2 c Canned red or white beans
-- drained
6 Parsley sprigs
1 Bay leaf
1/2 ts Each ground thyme & marjoram
2 Garlic cloves; crushed
2 Onions
2 Carrots; quartered
2 Turnips; peeled & chopped
Salt

Put potatoes and bacon in deep kettle. Add water. Bring to boil. Simmer,
covered, 2 hours, or until meat is tender. Remove meat; slice into serving
pieces. Skim off excess fat from soup. Return meat to soup. Add beans.
Season to taste with salt. Heat thoroughly. Serve with French bread.

From _A Taste of West Virginia: A Book of Favorite Recipes_. Leawood, KS:
Circulation Service, Inc., 1991. Pg. 15. Posted by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini