INGREDIENTS

INSTRUCTIONS

Soak the beans for a few hours; fill a large pan with
4 pt cold water, press the cloves into the onion, as
if their were pins,  and add to the pan with the
beans. (resist the temptation to use canned beans;
it's worth the extra trouble). Add the bacon cut into
small pieces. When the beans are tender add the turnip
cut into small cubes, the carrots sliced thinly and
the pumpkin slice cut into large cubes. Discard the
onion. When the carrots are almost cooked add the
potato, peeled and cut into small cubes, the washed
leaves of the turnip broken into medium size pieces by
hand, and the leaves of the cabbage  hand-shred into
large pieces. Let everything cook together for a
while, until soft.  Place a teaspoon of vinegar in
each bowl, and fill with the hot soup. Some soup
lovers will add a dash of piri-piri sauce, or of
Tabasco. The soup will taste even better if you boil a
ham bone with the beans. If there is any meat left in
the bone shred it and add to the soup. Discard the
bone. (How obvious can I get?)  <G>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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