Vegetable and Sausage Soup

Boil salt pork in a pot of water.

Simmer pork 1 hour and transfer pork to a dish with a slotted spoon.

In another pan, boil Great Northern beans in 2 cups water for 2 minutes.

Remove pan from the heat and soak beans 1 hour.

Drain beans and put into a pot with 9 cups of hot water and cook 45 minutes.

Add carrot, turnip, leek, celery, onion and a cheesecloth bag containing parsley, thyme, bay leaf and salt and the salt pork.

Bring to a boil and reduce heat to moderately low and simmer 45 minutes.

Add kielbasa sausage.

Cut into 1/2-inch slices and add 1/4 pound beans (green), trimmed and cut into 1-inch pieces and simmer soup for 30 minutes.

Remove and discard the celery and cheesecloth bag and adjust seasoning.

Serve with crusty French bread.

Serves 6.