2 lbs. boneless pork shoulder
2 tbsp. vegetable oil
3 lg. onions, chopped
2 cloves garlic, chopped
10 c. water
2 bay leaves
2 tsp. dried thyme leaves
2 tsp. salt
1/2 tsp. ground black pepper
1/2 lb. sweet potatoes, peeled and cut into 1 inch chunks
1/2 head cauliflower or broccoli, cut into sm. flowerets
1 lb. parsnips, peeled and sliced
1 - 1 1/2 lb. cabbage, quartered, cored and sliced

1. Trim and cut pork into 1 inch cubes. In 8 quart saucepot heat 1 tablespoon vegetable oil over high heat; add 1/2 of pork. Brown well, remove to bowl as they brown, repeat with other half of pork and remaining oil.

2. In drippings, saute onions and garlic 3 minutes. Return pork to pan. Add water, bay leaves, thyme, salt and pepper. Cover and heat to low; simmer soup 1 hour.