Recipe - French Cabbage Soup

3 cup Potatoes; peeled & chopped
1 pound Lean bacon or ham
in 1 piece
3 qt ;Water
2 pound Cabbage; roughly cut or sliced up
6 Peppercorns; crushed
2 Celery stalks; cut or sliced up
1 One half cup Canned red or white beans
drained
6 Parsley sprigs
1 Bay leaf
One half teaspoon 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