Peasant Soup

2 tablespoons olive oil

½ pound bacon, cut into small pieces

2 onions, chopped

¼ 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

½ small head cabbage, finely shredded

4 quarts vegetable stock

salt and pepper to taste

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.

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.