| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
French |
Harned 1994, Herb/spice, Pork, Soups, Vegetables |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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