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French Cabbage Soup
3 c Potatoes, peeled & chopped
1 lb Lean bacon or ham in 1 piece
3 qt Water
2 lb Cabbage, roughly sliced
6 Peppercorns, crushed
2 Celery stalks, sliced
1 1/2 c Red or white beans, canned, drained
6 Parsley sprigs
1 Bay leaf
1/2 ts Ground thyme
1/2 ts Marjoram
2 Garlic cloves, crushed
2 Carrots, quartered
2 Turnips, peeled & chopped
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.
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