1/2 lb. black beans
1/2 lb. bacon
1 carrot, sliced
2 stalks celery
3 bay leaves
6 peppercorns
1 lg. onion
1 tsp. parsley
1 clove garlic
1 c. shredded cabbage
4 drops of Worcestershire sauce
Pepper to taste
Salt to taste

Soak beans overnight. Saute bacon and onion until barely translucent. Add 8 to 10 cups water. Add other ingredients. Bring to a boil. Simmer 2 hours. Note: This is a clear soup.