This soup may be made with all kinds of vegetables.

Procedure. - Take a five quart stewpan, fill with water and bring to boil. Meanwhile clean a small cabbage, cutting away all stalk, and divide into four. Slice six good-sized potatoes, clean two leeks, and cut into half-inch lengths, slice one turnip and one carrot, and finely chop one large onion. Wash well all these vegetables and place in the stewpan when water boils. Into this put half a pint of haricot beans, which should have been soaking from the day before.

To give strength and flavor add either one and a half pounds of knuckle of beef or veal, or half-pound of streaky bacon (previously blanched for three minutes in boiling water), or the remains of a ham; either of these according to taste. Boil all together slowly for one-and-a-half hours. Now withdraw the meat which may be served as a separate dish. Prepare croutons cut very thin and bake until a light brown, when serve with the soup. Before the soup is put into the tureen, the fat floating on top should be skimmed off, after which add salt and pepper to taste.

In ordinary French households this inexpensive dish is concocted every day and given to the children either at breakfast or supper. Prepared during the day it can be served hot at night and anything remaining is warmed up for use in the morning.