1 leek, thinly sliced

1 onion, thinly sliced

2 tablespoons (30 ml) olive oil

2 cups (500 ml) Savoy cabbage, thinly sliced

1 cup (250 ml) celery, thinly sliced

1 cup (250 ml) carrots, diced

1 cup (250 ml) white turnip, diced

1 cup (250 ml) green beans cut into 1/4-inch (1-cm) pieces

1 potato, peeled and cut into 4 pieces

1 potato, peeled and diced

1/4 lb (115 g) meaty salt pork, whole or cut into small pieces (rind removed)

10 cups (2.5 litres) water (approximately)

1 cup (250 ml) diced canned tomatoes

• 1 cup (250 ml) fresh peeled white beans (Roman or
• Canned beans

In a large pot, soften the leek and onion in the oil. Add the cabbage, celery, carrots, turnips, beans, potatoes, salt pork and water. Lightly season with salt and pepper. Bring to a boil and simmer for 20 to 30 minutes or until the vegetables are tender. Add the remaining ingredients. Add water, as needed. Bring to boil and simmer for about 10 minutes. Remove the four large pieces of potato, mash with a fork and return to the soup pot.

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