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Provencal Bean Soup

—Jan Marto, Algoma, Wisconsin

16-18 ServingsPrep: 30 min. + standing Cook: 2-1/4 hours

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,

2 of 2

Provencal Bean Soup (continued)

Directions (continued)

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

Nutrition 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.