La Potée (vegetable bean soup) d'hiver - Testing

Inspired by French Country Cooking, pg 40

In Elizabeth David's book, these are made with spring vegetables - all are baby veggies and fresh beans and peas. I'm trying to expand the availability of this soup. Given that peas can be available much sooner and much later than fresh beans, I'm also using dry beans for a fall/winter/early spring soup. The quantities are a little all over but there you have it, I'm trying things as I go along. Basically the proportions are established by mass - equal amounts of root veg, half as much in mass of dry beans etc.

0 - I've used a basic weight of 8oz of potato as my metric, and enough bacon for 2 people.
1 - A very nice vegetable soup and a valiant first attempt. I started with 8 oz of the root veg, which makes enough for 8 servings.
2 - This continues to be a good soup. Quite different for me since it has no browning of the veg, but it isn't missed in this instance. I went back to the Elizabeth Davis book because my instructions are a little vague. Now I can't remember why.

3 - I standardized the recipe now that I'm more proficient in adjusting recipe sizes on the fly. If I want to make enough for only 2 servings, the recipe easily allows for me to adjust all the measurements to a quarter, ie 4oz bacon, 1 1/8 cup water, 2oz potato, etc.

Serves 8

1lb bacon cut into lardons
4oz  small dry beans (or dry peas?) (9 to 10 oz cooked)

4 1/2 cups water 
8oz Potato
8oz Carrot
8oz Turnip or rutabaga
8oz Onion
8oz Peas
1/8 cabbage (approx 4oz), sliced in thin, noodle-like strips

1 tsp salt 

1/4 tsp pepper

1. If starting with dry beans, soak the beans overnight. 
2. Boil the lardons with the beans in the water, until the beans are cooked.
3. Add the root vegetables and simmer slowly until almost cooked, about 10 minutes. 
4. Add the peas and the cabbage and cook an additional 30 minutes.
5. The root veg should be quite soft and starting to crumble when done, and the lardon very soft.