Peasant Soup

• 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

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.

olive oil, bacon, onions, shallots, stalks celery, garlic, mixed beans, carrots, head cabbage, vegetable stock, salt

Taken from www.allrecipes.com/recipe/19522/peasant-soup/ (may not work)