French Cabbage Soup
|Potatoes||3 Cup (48 tbs), peeled and chopped|
|Lean bacon/Lean ham||1 Pound (In One Piece)|
|Cabbage||2 Pound, roughly sliced|
|Peppercorns||6 , crushed|
|Ground thyme||1⁄2 Teaspoon|
|Ground marjoram||1⁄2 Teaspoon|
|Garlic cloves||2 , mashed|
|Carrots||2 , quartered|
|Celery stalks||2 , sliced|
|Canned beans||1 1⁄2 Cup (24 tbs), drained (Use Red Or White)|
Place potatoes and bacon in deep kettle.
Bring to boil.
Add all other ingredients except beans and salt.
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.
Season to taste with salt.
Serve with French bread.
Makes 8 servings.