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  Canned red or white beans

           -- drained
      6    Parsley sprigs

      1    Bay leaf

    1/2 ts Each ground thyme & marjoram

      2    Garlic cloves; crushed

      2    Onions

      2    Carrots; quartered

      2    Turnips; peeled & chopped

           Salt
  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.
  From _A Taste of West Virginia: A Book of Favorite Recipes_.
  Leawood, KS: Circulation Service, Inc., 1991.  Pg. 15.  Posted by
  Cathy Harned.