Journey'S End Vegetable Soup

• 1/4 cup bacon fat
• 1/2 cup carrot, diced
• 1/2 cup onion, diced
• 1/2 cup celery, diced
• 1/4 teaspoon oregano
• 1/4 teaspoon italian seasoning
• 1/8 teaspoon basil
• 1/8 teaspoon thyme
• 1/8 teaspoon rosemary
• 1 garlic clove, minced
• 1 bay leaf
• 1/4 cup flour
• 7 cups beef stock
• 1 cup tomatoes, diced canned
• 2 tablespoons tomato paste
• 2/3 cup potato, peeled and diced
• 1/3 cup turnip, peeled and diced
• 1/4 cup red kidney beans, cooked
• 1/4 cup navy beans, cooked
• 2 tablespoons pasta
• 1 tablespoon parsley, chopped
• 1 tablespoon barley
• 1 tablespoon split peas
• 1 cup spinach, chopped
• 1 cup cabbage, chopped

1. Heat bacon fat in heavy saucepan over medium heat.
2. Add next ten ingredients and cook until vegetables soften, stirring frequently.
3. Add flour to form a roux, stirring until smooth.
4. Add all remaining ingredients; cover and cook for about 50 minutes.
5. Season to taste with salt and pepper.
6. For the pasta, I have seen them use ABC's and 123's, but any pasta should do. For the beef stock, I use a high quality beef base and water. I of course work for a company that makes high quality beef bases.

bacon fat, carrot, onion, celery, oregano, italian seasoning, basil, thyme, rosemary, garlic, bay leaf, flour, beef stock, tomatoes, tomato paste, potato, red kidney beans, navy beans, pasta, parsley, barley, peas, spinach, cabbage

Taken from www.food.com/recipe/journeys-end-vegetable-soup-400773 (may not work)