French Cabbage Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Potatoes, peeled & chopped
1 lbs: Lean bacon or ham, in 1 piece
3 quart: , Water
2 lbs: Cabbage, roughly sliced
6: Peppercorns, crushed
2: Celery stalks, sliced
1 1/2 cup: Canned red or white beans, drained
6: Parsley sprigs,
1: Bay leaf,
1/2 tsp: Each ground thyme & marjoram,
2: Garlic cloves, crushed
2: Onions,
2: Carrots, quartered
2: 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.
From _A Taste of West Virginia: A Book of Favorite Recipes_. Leawood,
KS: Circulation Service, Inc., 1991. Pg. 15. Posted by Cathy Harned.
Source from luhu.jp
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.
Source from luhu.jp