2 tablespoons canola oil

8 oz Canadian back bacon, chopped

1 large onion, chopped

2 cloves garlic, minced

1 jalapeno pepper, seeded and chopped

2 carrots, chopped

1 potato, chopped

1 small turnip, chopped

6 cups beef stock

1 pound cabbage, finely shredded

1 can (19 oz) Great Northern beans, rinsed and drained

salt and pepper to taste

In a large saucepan, heat oil over medium-high heat. Add back bacon, onion, garlic, and jalapeno pepper; cook 4 minutes or until softened.

Stir in the carrots, potato, turnip, and stock; bring to a boil. Reduce heat to medium-low and cook, covered, for 15-25 minutes or until vegetables are tender.

Stir in cabbage and cook for 15 minutes or until cabbage is tender. Stir in beans and heat through. Season to taste with salt and pepper.

Notebook...

Surprising flavor! Even more tasty if you make your own beef stock found elsewhere on this web site.

For those who like things spicier, just add more jalapenos or substitute your own favorite pepper combination to the mix.