Vegetables Stew

If desired, add a capon, a hen or a very large chicken, along with the vegetables.
The broth can be frozen and used as a soup base.
Servings: 6
Ingredients Preparation

6 potatoes
6 carrots
2 large onions
1 turnip
1 pound [454 g] wax beans
1 pound [454 g] string beans
1 cabbage
1/2 pound [227 g] lean salt pork [ of a nice pinkish color]
Water
Salt and pepper, to taste
6 ears corn-on-the-cob, leaves and hair removed



Peel potatoes, carrots, onions and turnip; set aside.
Cut off both ends of wax and string beans.
Tie wax and string beans separately into small bundles, tying each bundle with a small string or a thread.
Rinse cabbage and salt pork under cold running water.
Leave potatoes whole or cut potatoes into 2 to 4 parts, according to the size of each of the potatoes.
Cut turnip and cabbage into four wedges.
Transfer potatoes, carrots, onions, turnip, wax and string beans, cabbage and salt pork into a large casserole.
Fill casserole with water; salt and pepper.
Bring to a gentle boil; leave to simmer over low heat for 5 to 6 hours, until all is cooked through.
Add corn-on-the-cob ears 30 minutes before serving.