French Cabbage Soup
Yield
8 servingsPrep
20 minCook
120 minReady
150 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
potatoes
peeled, chopped |
|
| 1 | pound |
bacon
or ham, lean, in 1 piece |
|
| 3 | quarts |
water
|
*
|
| 2 | pounds |
cabbage
roughly sliced |
|
| 6 | each |
peppercorns
crushed |
*
|
| 2 | each |
celery stalks
sliced |
|
| 1 ½ | cups |
beans
canned red or white, drained |
|
| 6 | each |
parsley sprigs
|
*
|
| 1 | each |
bay leaves
|
*
|
| ½ | teaspoon |
thyme
each, thyme and marjoram, ground |
*
|
| 2 | each |
garlic cloves
crushed |
|
| 2 | each |
onions
|
|
| 2 | each |
carrots
quartered |
|
| 2 | each |
turnip
peeled, chopped |
*
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
potatoes
peeled, chopped |
|
| 453.6 | g |
bacon
or ham, lean, in 1 piece |
|
| 3 | quarts |
water
|
*
|
| 907.2 | g |
cabbage
roughly sliced |
|
| 6 | each |
peppercorns
crushed |
*
|
| 2 | each |
celery stalks
sliced |
|
| 355 | ml |
beans
canned red or white, drained |
|
| 6 | each |
parsley sprigs
|
*
|
| 1 | each |
bay leaves
|
*
|
| 2.5 | ml |
thyme
each, thyme and marjoram, ground |
*
|
| 2 | each |
garlic cloves
crushed |
|
| 2 | each |
onions
|
|
| 2 | each |
carrots
quartered |
|
| 2 | each |
turnip
peeled, chopped |
*
|
| 1 | x |
salt
|
*
|
Directions
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.
