~Cabbage Soup~ 4 strips of bacon, diced 2 onions, sliced 1 turnip, peeled and sliced 2 carrots, peeled and diced 2 potatoes, peeled and diced 1 head cabbage, cored and shredded 4 c. chicken broth 2 c. water 1 tbsp. chopped fresh flat-leaf parsley 1 bay leaf 1 tsp. salt 1/2 tsp. ground black pepper 2 tsps. freshly grated Parmesan cheese In a large stockpot combine bacon, onions, turnip, carrot, potato, cabbage, broth, water, parsley and bay leaf. Bring to a boil and simmer, covered, for 1 1/2 to 2 hours. Remove bay leaf and stir in salt and pepper. Spoon into soup bowls and sprinkle Parmesan cheese on top to serve. Makes 6 servings
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