|Pork fat||2 Ounce (50 Grams Or 4 Tablespoons)|
|Diced bacon||2 Ounce (50 Grams Or 1/3 Cup)|
|Chopped white onion||1 Ounce, shredded (25 Grams Or 1/8 Cup)|
|Leek||1 , shredded|
|Water||3 Pint (1.8 Liters Or 7 1/2 Cups)|
|Carrot||1 , finely diced|
|Turnip||1 , finely diced|
|Potato||1 , finely diced|
|Stalk celery||1 , finely diced|
|Shredded cabbage||2 Ounce (50 Grams / 3/4 Cup)|
|Tomatoes||2 , skinned, deseeded and chopped|
|Diced french beans||2 Ounce (50 Grams)|
|Peas||2 Ounce (50 Grams Or 1/2 Cup)|
|Rice vermicelli||2 Ounce (50 Grams)|
|Garlic||1 Clove (5 gm), peeled|
|Ham fat||1 Ounce (25 Grams Or 2 Tablespoons)|
|Chopped parsley||1 Teaspoon (2 Grams)|
1 Melt the pork fat in a large pan, add the diced bacon, chopped onion and shredded leek and cook gently for 5 minutes.
2 Add the water and bring to the boil. Add the carrot, turnip, potato, celery, cabbage and tomatoes. Cook for a further 25 minutes.
3 Add the French beans, the peas, and the rice or vermicelli and simmer gently for a further 45 minutes, skimming carefully from time to time.
4 Pound the garlic with the ham fat, the basil or marjoram, and the chopped parsley. Add this mixture to the soup, boil for 5 minutes and serve.
Tip: For extra flavour, a pinch of saffron powder can be added with the bacon and chopped onion.