Peasant Soup

"Hearty vegetable soup for a crowd. Makes about 5 to 7 quarts of soup, enough for 15 people as a meal. Great with crusty rye bread and even better if made the day before it is served."

Ingredients

• 2 tablespoons olive oil
• 1/2 pound bacon, cut into small pieces
• 2 onions, chopped
• 1/4 cup chopped shallots
• 1 leek, sliced
• 2 stalks celery, chopped, with leaves
• 5 cloves garlic, sliced

• 2 cups dry mixed beans, soaked overnight
• 3 carrots, sliced
• 1 turnips, cubed
• 1/2 small head cabbage, finely shredded
• 4 quarts vegetable stock
• salt and pepper to taste

Directions

1. Heat the oil in a large pot over medium high heat. Stir in the bacon and saute just to render the fat out of the bacon; do not cook till crisp. Then add the onions, shallots, leek, celery and garlic and saute for about 5 minutes, stirring frequently.
2. Then, add the beans, carrots, turnip and cabbage along with enough vegetable stock to cover (about 4 quarts). Let simmer for 2 hours, or until vegetables are to desired tenderness. Season to taste with salt and pepper.