French Cabbage Soup Recipe
Ingredients
| Potatoes | 3 Cup (16 tbs), chopped | |
| 1 pound lean bacon or ham, in one piece | ||
| Water | 3 Quart | |
| 2 pounds cabbage, roughly sliced | ||
| Peppercorns | 6 To taste, crushed | |
| Parsley sprigs | 6 | |
| Bay Leaf | 1 | |
| 1/2 teaspoon each of ground thyme and marjoram | ||
| Garlic | 2 Clove (5gm), mashed | |
| Onions | 2 | |
| Carrots | 2 , quartered | |
| Celery stalks | 2 , sliced | |
| 1 1/2 cups canned red or white beans, drained | ||
| Salt | To Taste | |
Directions
Place potatoes and bacon in deep kettle.
Add water.
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.
Add beans.
Season to taste with salt.
Heat thoroughly.
Serve with French bread.
Makes 8 servings.
Add water.
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.
Add beans.
Season to taste with salt.
Heat thoroughly.
Serve with French bread.
Makes 8 servings.
Chef
