(provided by Mother Broga)
4 flagons water
2 cups dried white beans, soaked in water for 8 to 10 hours
1 pound ham shank
2 large Quick Cabbage, cored, and sliced into 1-inch-thick strips
3 leeks, trimmed, and coarsely chopped
1/2 cup garlic cloves
2 tablespoons salt
1/2 teaspoon freshly-ground white pepper
If Mesha blessed your garden and you have the following, use it too dearie! This recipe assumes you do!
70 green beans, trimmed, and cut into 1-inch pieces
2 medium carrots, coarsely chopped
1 medium celery root, peeled, and coarsely chopped
1 medium onion, coarsely chopped
2 medium turnips, peeled, and coarsely chopped
1 pound butternut squash, unpeeled, seeded, and chopped into dice sized cubes
1 cup cooked peeled vetch beans
Place 4 flagons water, the white beans, and the ham shank in a large, heavy-bottomed cauldron over a hot fire. Cover and bring to a boil. Simmer for 15 minutes.
Add the carrots, celery root, onion, turnips, squash, cabbage, leeks, garlic, salt, and pepper. Return to a boil, and simmer, covered, for half an hour.
Add the green beans and cook until they’re soft, about 10 minutes.
Add the vetch beans and cook until they are just warmed through, 1 to 2 minutes.
Remove the ham shank from the pot, remove the meat from the shank and add to soup. Ask for Aiu’s blessing and enjoy!