Bean And Vegetable Soup

Directions

1. 1
   Soak beans overnight.
2. 2
   Cook salt pork in a small skillet over very low heat until it gives up its fat.
3. 3
   Strain the fat and put 2 tablespoons in a large soup pot.
4. 4
   Set aside the crisp scraps. Heat the fat and add the garlic, onion, carrots and squash.
5. 5
   Cook over low heat, adding a little more fat or vegetable oil, if necessary for about 15 minutes.
6. 6
   Stir in the tomatoes, and beans and reserved liquid.
7. 7
   Partially cover and simmer for about 1 hour until the beans and the vegetables are tender.
8. 8
   Add the cabbage and cook 15 minutes.
9. 9
   Add the pork scraps and salt and pepper to taste.
10. 10
    Reheat.