|Oil; for browning meat|
|8||c||Water or stock|
|4||Small potatoes, quartered|
|1||Carrot; peeled and sliced|
|1||Parsnip: peeled and diced|
|1/2||c||Turnip; peeled and diced|
|2||Celery ribs; chopped|
|2||md||Banana peppers, chopped|
Trim the meat from the bones and cube in coarse dice. Simmer the bones in water or stock with the bay leaves, juniper and cloves for about 2 hours. Remove the bones and strain the stock. Return the broth to the pot.
In a skillet brown the meat in a little oil or bacon fat. Add to the pot. Add the remaining ingredients except the peas and simmer 1/2 hr or more. Add the peas minutes before serving.
This soup is best re-heated the second day. By on