Journey'S End Vegetable Soup - cooking recipe

Ingredients
    1/4 cup bacon fat
    1/2 cup carrot, diced
    1/2 cup onion, diced
    1/2 cup celery, diced
    1/4 teaspoon oregano
    1/4 teaspoon italian seasoning
    1/8 teaspoon basil
    1/8 teaspoon thyme
    1/8 teaspoon rosemary
    1 garlic clove, minced
    1 bay leaf
    1/4 cup flour
    7 cups beef stock
    1 cup tomatoes, diced canned
    2 tablespoons tomato paste
    2/3 cup potato, peeled and diced
    1/3 cup turnip, peeled and diced
    1/4 cup red kidney beans, cooked
    1/4 cup navy beans, cooked
    2 tablespoons pasta
    1 tablespoon parsley, chopped
    1 tablespoon barley
    1 tablespoon split peas
    1 cup spinach, chopped
    1 cup cabbage, chopped
Preparation
    Heat bacon fat in heavy saucepan over medium heat.
    Add next ten ingredients and cook until vegetables soften, stirring frequently.
    Add flour to form a roux, stirring until smooth.
    Add all remaining ingredients; cover and cook for about 50 minutes.
    Season to taste with salt and pepper.
    For the pasta, I have seen them use ABC's and 123's, but any pasta should do. For the beef stock, I use a high quality beef base and water. I of course work for a company that makes high quality beef bases.

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