Yield: 6 servings
|1 pounds||Kidney beans (dry)|
|⅛ teaspoon||Cloves, whole|
|3 mediums||Potato raw w/o skin|
|4 teaspoons||Extra Virgin olive oil|
|½ each||Head Cabbage|
Soak beans for a few hours in water; fill a large pan with 4 pints water, press cloves into onions add to beans, add olive oil. Turn on medium heat and cook until beans are tender. Cut turnip into small pieces and add. Cut carrots into thin slices and the pumpkin into large cubes. Add them to pot. Discard the onion with the cloves still in it. When carrots are almost cooked add the peeled potatoes cut into small cubes. The washed leaves of the turnip are broken into medium size pieces by hand and the leaves of the cabbage hand-shredded into large pieces. Continue cooking until leaves are soft. Place a teaspoon of vinegar in bottom of each bowl and fill with hot soup. You can add a dash of Tabasco for more spice.