Friday, December 28, 2012
Provencale Bean Soup
Prep : 30 minutes Cook : 2-1/2 hours makes 16 servings
1 pound dried navy beans
3 medium leeks (white part only) , chopped
1 medium onion , chopped
2 garlic cloves , minced
1 tablespoon vegetable oil
9 cups water
1 smoke boneless ham or pork shoulder (about 2 pounds) cubed
4 whole cloves
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon pepper
5 medium carrots , thinly sliced
2 medium turnips , peeled and cubed
3 small potatoes , peeled and cubed
2 cups shredded kale
1/2 cup minced fresh parsley
1 . Rinse and sort beans . Place beans in a Dutch oven or soup kettle ; add water to cover by 2-inches . Bring to a boil ; boil for 2 minutes . Remove from heat ; cover and let stand for 1 to 3 hours or until beans are softened .
2 . Drain and rinse , discarding liquid ; set beans aside . In the same pan , saute the leeks , onion and garlic in oil until tender . Add the water m ham , cloves , bay leaves , thyme salt , pepper and beans ; bring to a boil . Reduce heat ; cover and simmer for 1-1/2 hours or until beans are almost tender .
3 . Add carrots , turnips , potatoes , kale and parsley . Cover and simmer 25 to 35 minutes longer or until beans are tender . Discard bay leaves and cloves before serving .
TIP : 2 cups of shredded cabbage may be substituted for the kale .
You will enjoy this soup's homegrown goodness so much that you will make an extra batch just to freeze .