Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pork Soups
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
