Provencal Bean Soup Recipe

5 1 1
Provencal Bean Soup Recipe
Provencal Bean Soup Recipe photo by Taste of Home
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Provencal Bean Soup Recipe

Read Reviews
5 1 1
Publisher Photo
—Jan Marto, Algoma, Wisconsin
MAKES:
16-18 servings
TOTAL TIME:
Prep: 30 min. + standing Cook: 2-1/4 hours
MAKES:
16-18 servings
TOTAL TIME:
Prep: 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, 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
Originally published as Provencale Bean Soup in Birds & Blooms February/March 1999, p55

Nutritional Facts

1 cup: 192 calories, 3g fat (1g saturated fat), 26mg cholesterol, 681mg sodium, 26g carbohydrate (4g sugars, 8g fiber), 16g protein.

  • 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
  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. Yield: 16-18 servings (about 4-1/2 quarts).
Editor's Note: 2 cups of shredded cabbage may be substituted for the kale
Originally published as Provencale Bean Soup in Birds & Blooms February/March 1999, p55

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Isolda User ID: 2915263 48843
Reviewed Jan. 20, 2010

"I am quite taken with this bean soup, especially the kale which adds such an interesting flavor. I definitely will make this again."

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