Spanish Soup

From 1911:

Soak a pound of white beans overnight. Next morning, boil tender. Add one large white cabbage cut up small; a bit of bacon; a whole, red pepper and some salt.
Boil slowly one hour. Heat some drippings in a saucepan and fry in it a sliced onion.
Put this into the soup, a little at a time.
Stir steadily with a wooden spoon.
A little olive butter and a small clove of garlic make this as near as may be like that served in Spain.

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