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Provencal Bean Soup

 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
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.