Provencal Bean Soup

Name: Provencal Bean Soup
Ingredients: 1 pound dried navy beans; 3 medium leeks (white part only), chopped; 1 medium onion, chopped; 2 garlic cloves, minced; 1 tablespoon canola oil; 9 cups water; 1 smoked boneless ham or pork shoulder (about 2 pounds), cubed; 4 whole cloves; 2 bay leaves; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon pepper; 5 medium carrots, thinly sliced; 2 medium turnips, peeled and cubed; 3 small potatoes, peeled and cubed; 2 cups shredded fresh kale; 1/2 cup minced fresh parsley

17 ingredients

3 steps

Ingredients

1 pound dried navy beans
3 medium leeks (white part only), chopped
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon canola oil
9 cups water
1 smoked boneless ham or pork shoulder (about 2 pounds), cubed
4 whole cloves
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
5 medium carrots, thinly sliced
2 medium turnips, peeled and cubed
3 small potatoes, peeled and cubed
2 cups shredded fresh kale
1/2 cup minced fresh parsley

Directions

1

Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 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, ham, cloves, bay leaves, thyme, salt, pepper and beans; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until the beans are almost tender.
3

Add carrots, turnips, potatoes, kale and parsley. Cover and simmer 25-35 minutes longer or until the beans and vegetables are tender. Discard bay leaves and cloves before serving.