French Cabbage Soup
|3 cPotatoes; peeled & chopped|
|2 Turnips; peeled & chopped|
|1 Bay leaf|
|1 lbLean bacon; or ham, in 1 piece|
|2 lbCabbage; roughly sliced|
|6 Peppercorns; crushed|
|2 stalksCelery; sliced|
|1/2 tsthyme; & marjoram, Each ground|
|2 Garlic; crushed|
|1 1/2 cred beans; or white beans, Canned|
|2 Carrots; quartered|
French Cabbage Soup Preparation
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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