The Farmer Family Cookbook

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This recipe originates with Jim's stepmother, Johanna McFarland

Ingredients

• 10.0416666666667 cup dried pinto beans
• 10.0416666666667 medium sliced onion
• 30.125 slices bacon
• 20.0833333333333 thinly sliced potatoes
• 20.0833333333333 thinly sliced turnips
• 30.125 thinly sliced carrots
• .50.0208333333333 small shredded cabbage
• 20.0833333333333 tbsp tomato paste
• 10.0416666666667 bay leaf
• 20.0833333333333 tbsp oil
• Garlic
• Salt
• Pepper

Steps

1. Soak beans in 2 cups water overnight. Drain water, then add 3 cups water and boil until tender (2-3 hours). Heat bacon and cook onion in bacon fat. Discard bacon. Puree beans when cool. Bring 3 quarts broth, bouilion, or water to a boil and add all ingredients. Simmer slowly for 2-3 hours. Stir often. Can be served with a dollop of sour cream in each bowl.