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Tregaron Broth

6 cups water
1 1/2 pounds bacon, diced
1 pound spareribs
1 cabbage, cored and shredded
1/2 pound carrot, peeled and sliced
1 turnip, peeled and chopped
1/2 pound parsnips, peeled and chopped
1 pound potato, peeled and diced
1 cup chopped leeks
1/2 cup quick cooking oats

1. In a large kettle combine water, diced bacon, spareribs, shredded cabbage, sliced carrots, chopped turnip, chopped parsnips, diced potatoes, and chopped leeks. Bring to a boil, reduce the heat, and cook until the vegetables are tender, about 25 to 30 minutes.
2. Remove the beef ribs, discarding the fat and bones, return the meat to the soup, and stir in quick cooking oatmeal to thicken.

Makes 6 servings.