Labadie Recipe Database

Name Provencale Bean Soup Number of People 10 List of Ingredients 1 lb. dry navy beans 3 medium leeks (white part only), chopped 1 medium onion, chopped 2 garlic cloves, minced 1 T. vegetable oil 9 cups water 1 lb. smoked boneless ham or port shoulder, cubed 4 whole cloves 2 bay leaves 1 tsp. dried thyme 1 tsp. salt 1/2 tsp. pepper 5 medium carrots, thinly sliced 2 medium turnips, peeled and cubed 3 small potatoes, peeled and cubed 2 cups shredded kale 1/2 cups minced fresh parsley Description Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches.  Bring to a boil; boil for 2 minutes.  Remove from the heat; cover and let stand for 1 hour.  Drain, discarding the liquid; set beans aside. In the same pan, saute leeks, onion and garlic in oil until tender.  Add water, cloves, bay leaves, thyme, salt, pepper and beans; bring to a boil.  Reduce heat; cover and simmer for 1 1/4 hours or until beans are almost tender.  Add ham, carrots, turnips, potatoes, kale and parsley. Cover and simmer 25 to 35 minutes longer or until beans and vegetables are tender.  Discard bay leaves and cloves before serving. Time 25 minutes prep plus cooking times Difficulty (1-5) 1 Notes You might want to add a little ham-flavoring with the water. 6 pts.+ Image