Bacon Soup from the High Peat-Moors

500 g – 1,1 lb bacon – in 1 chunk
thyme
bay leaf
4 big carrots, cut in slices
1 bunch of green celery, chopped
2 leeks, in rings
3 turnips, cut in slices
1 small green cabbage, chopped
pepper

Put the bacon in a pan. Add 6 cups of water, pepper, salt (not too much), thyme and bay leaf. Bring to a boil, turn the fire low and let simmer for 1 hour.

Add the vegetables, bring again to a boil, turn the fire low gain and let simmer for 2 hours.

Take the bacon out of the pan and cut it in slices, or cubes. Put it in a soup tureen. Add the hot soup, season with pepper and salt and serve immediately.

Remarks: 4 servings.

Source: my collection