French Cabbage Soup -

1 lb Lean bacon or ham

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

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

1991. Pg.

15. Posted by Cathy Harned.