Provencal Bean Soup Recipe

Provencal Bean Soup Recipe photo by Taste of Home

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—Jan Marto, Algoma, Wisconsin

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Provencal Bean Soup Recipe

Prep: 30 min. + standing Cook: 2-1/4 hours

Yield: 16-18 Servings

30 135 165

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

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.
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.
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. Yield: 16-18 servings (about 4-1/2 quarts).

Editor's Note: 2 cups of shredded cabbage may be substituted for the kale

Nutritional Facts 1 serving (1 cup) equals 192 calories, 3 g fat (1 g saturated fat), 26 mg cholesterol, 681 mg sodium, 26 g carbohydrate, 8 g fiber, 16 g protein.

Originally published as Provencale Bean Soup in Birds & Blooms February/March 1999, p55

Chopping Onions

I’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia