French cabbage soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Potatoes, peeled & chopped |
| 1 | pounds | Lean bacon or ham |
| ;in 1 piece | ||
| 3 | quarts | Water |
| 2 | pounds | Cabbage, roughly sliced |
| 6 | eaches | Peppercorns, crushed |
| 2 | eaches | Celery stalks, sliced |
| 1½ | cup | Red or white beans, canned |
| ;drained | ||
| 6 | eaches | Parsley sprigs |
| 1 | each | Bay leaf |
| ½ | teaspoon | Ground thyme |
| ½ | teaspoon | Marjoram |
| 2 | eaches | Garlic cloves, crushed |
| 2 | eaches | Onions |
| 2 | eaches | Carrots, quartered |
| 2 | eaches | Turnips, peeled & chopped |
| Salt | ||
Directions
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