| 1 | Soak beans for a few hours in water; fill a large pan with 4 pints water, press cloves into onions add to beans, add olive oil. |
| 2 | Turn on medium heat and cook until beans are tender. |
| 3 | Cut turnip into small pieces and add. |
| 4 | Cut carrots into thin slices and the pumpkin into large cubes. |
| 5 | Add them to pot. |
| 6 | Discard the onion with the cloves still in it. |
| 7 | When carrots are almost cooked add the peeled potatoes cut into small cubes. |
| 8 | The washed leaves of the turnip are broken into medium size pieces by hand and the leaves of the cabbage hand-shredded into large pieces. |
| 9 | Continue cooking until leaves are soft. |
| 10 | Place a teaspoon of vinegar in bottom of each bowl and fill with hot soup. |
| 11 | You can add a dash of tabasco for more spice. |
