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 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.