6 strips bacon, cut up
1 c. chopped onion
7 c. chicken broth (from cubes)
1 (15 oz.) can each small white Great Northern beans and navy beans
2 c. sliced carrots
1 tsp. dried marjoram
1/2 tsp. ground allspice
1 small bay leaf
1 large potato, cubed
4 c. shredded cabbage

Cook bacon in a 5-quart pot over medium heat 5 minutes or until crisp. Drain on paper towels. Pour off all but 1 tablespoon fat. Sauté onion in fat 4 minutes or until soft. Add broth plus 1 extra cup water, the carrots, bacon, marjoram, allspice and bay leaf. Bring to a boil; reduce heat. Cover and simmer 10 minutes. Add remaining ingredients and boil gently 10 minutes or until vegetables are tender. Discard bay leaf. Top servings with sour cream.