Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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