Bean And Vegetable Soup

• 1 c. dried white beans
• 2-inch cut salt pork
• 2 cloves garlic, minced
• 1 onion, chopped
• 2 carrots, sliced thin
• 1 c. summer squash
• 4 fresh tomatoes, peeled and chopped
• 1 1/2 c. chopped cabbage
• salt and pepper
• Parmesan cheese

1. Soak beans overnight.
2. Cook salt pork in a small skillet over very low heat until it gives up its fat.
3. Strain the fat and put 2 tablespoons in a large soup pot.
4. Set aside the crisp scraps. Heat the fat and add the garlic, onion, carrots and squash.
5. Cook over low heat, adding a little more fat or vegetable oil, if necessary for about 15 minutes.
6. Stir in the tomatoes, and beans and reserved liquid.
7. Partially cover and simmer for about 1 hour until the beans and the vegetables are tender.
8. Add the cabbage and cook 15 minutes.
9. Add the pork scraps and salt and pepper to taste.
10. Reheat.

white beans, salt pork, garlic, onion, carrots, summer squash, tomatoes, cabbage, salt, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=377711 (may not work)