Dice the bacon.

Chop the yellow onion, green cabbage, celery, carrot, and russet potato.

Slice the zucchini lengthwise and cut into 1/4-inch slices.

Mince the garlic cloves.

In a large Dutch oven over medium heat, cook diced bacon until crisp.

Remove and drain bacon on a paper towel, reserving 1 tablespoon of bacon grease in the Dutch oven.

Add onion and garlic and saute for about 1 minute, stirring constantly.

Add cabbage, celery, carrot, potato, and zucchini and saute until tender, about 5 minutes. Add bacon back into the pot.

Add tomatoes, salt, pepper, chervil, broth, rice, barley, and beans to the pot.

Bring soup to a boil, reduce heat to medium-low and simmer, covered, until vegetables are very tender, about 1 1/2 hours, stirring occasionally.

About 20 minutes before serving, make the seasoned white sauce.

To make the Seasoned White Sauce: In a sauce pan over medium heat, melt butter.

Add flour to the melted butter and stir until bubbly.

Whisk in remaining ingredients (milk, Worcestershire sauce, thyme, garlic powder, salt) and stir until thickened, 1 - 2 minutes.

After soup has cooked for 1 1/2 hours, whisk in white sauce and cider vinegar.

Cook for 10 more minutes until flavors are blended.