French cabbage soup

8 servings

Ingredients

Quantity Ingredient
3 cups Potatoes, peeled & chopped
1 pounds Lean bacon or ham
;in 1 piece
3 quarts Water
2 pounds Cabbage, roughly sliced
6 eaches Peppercorns, crushed
2 eaches Celery stalks, sliced
1½ cup Red or white beans, canned
;drained
6 eaches Parsley sprigs
1 each Bay leaf
½ teaspoon Ground thyme
½ teaspoon Marjoram
2 eaches Garlic cloves, crushed
2 eaches Onions
2 eaches Carrots, quartered
2 eaches Turnips, peeled & chopped
Salt

Directions

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. Recipe in "A Taste of West Virginia: A Book of Favorite Recipes." Leawood, KS: Circulation Service, Inc., 1991. Pg. 15. Posted by Cathy Harned.

Submitted By SHARON STEVENS On 11-10-94

Related recipes