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 .