Recipe#8483

Title: French Cabbage Soup

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

   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.