|Beef||1 Pound (Soup Meat Variety')|
|Soup greens||1⁄2 Cup (8 tbs)|
|Lean smoked bacon||1⁄4 Pound, diced|
|Onion||1 , chopped|
|Garlic||2 Clove (10 gm), chopped|
|Tomatoes||2 Large, peeled|
|Carrots||2 , sliced or diced|
|Leeks||2 , chopped|
|Kohlrabi||2 , pared and diced|
|Potatoes||2 , pared and diced|
|Green beans||1⁄2 Pound, cut into pieces|
|Green peas||1⁄2 Pound|
|White beans||1⁄2 Can (5 oz), drained|
|Shredded parmesan cheese||1 Tablespoon|
|Beef soup meat||1 Pound|
Combine beef, peppercorns and soup greens in a soup kettle containing lightly salted water.
Bring to boiling and cook, covered, 2 to 3 hours.
Strain broth and dice the meat.
Return broth and meat to kettle.
Lightly brown the bacon in oil in a skillet over medium heat.
Add chopped onion and garlic.
Cook until golden.
Add tomatoes and cook in skillet about 3 minutes.
Add to soup mixture in kettle and bring to boiling.
Add diced or sliced carrots, leeks, kohlrabi, potatoes, green beans and peas.
Cook until vegetables are half done.
Add white beans and spaghetti.
Cook until spaghetti is tender.
Season soup with salt, pepper and herbs.