Labadie Recipe Database

Labadie Recipe Database

id	568
Name	Provencale Bean Soup
Main Dish Category	Soup, Stew and Chili
Secondary Dish Category	Pork
Main Ingredient	Navy Beans
Other Ingredient	Ham
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
Cooking Type	StoveTop
Difficulty (1-5)	1
Notes	You might want to add a little ham-flavoring with the water. 6 pts.+
Origin	Taste of Home Simple Italian Cooking
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