Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Potatoes, peeled chopped 6 ea Parsley sprigs
1 lb Lean bacon or ham 1 ea Bay leaf
;in 1 piece 1/2 t Ground thyme
3 qt Water 1/2 t Marjoram
2 lb Cabbage, roughly sliced 2 ea Garlic cloves, crushed
6 ea Peppercorns, crushed 2 ea Onions
2 ea Celery stalks, sliced 2 ea Carrots, quartered
1 1/2 c Red or white beans, canned 2 ea Turnips, peeled chopped
;drained 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. 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

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