Spanish White Bean Soup

Title:
Spanish White Bean Soup

Yield:
8 Servings

Categories:
Spanish,
Soups,
Pork




Ingredients:





     1 lb White beans, dried


    16 c  Water, divided


 2 1/2 lb Ham hocks, 4 hocks


 1 1/4 c  Leeks, diced


     2 c  Onions, chopped


     1 ts Garlic, chopped


   1/2 ts Thyme, dried


     1 ts Olive oil


 1 1/2 c  Carrots, chopped


 1 1/2 c  Turnips, cubed


   1/4 c  Coriander, fresh, chopped






 1. Inspect the beans for imperfections or stones and rinse them under cold


 water.  Place in a soup pot with 4 cups water. Bring to a boil and cook 10


 minutes. Remove from the heat and cool 30 minutes. 2. Drain the beans and


 return them to the soup pot with the remaining 12 cups water. Add the ham


 hocks, cover, and bring to a boil. Reduce to a simmer. 3. Meanwhile, saute


 the leeks, onions, garlic and thyme in the olive oil over medium heat until


 wilted, about 5 minutes. Add to the soup pot. 4. Cook, covered, 1-1/2


 hours. Add the carrots and turnips and cook 30 minutes. 5. Remove the hocks


 and cool.  When cool enough to handle, remove the meat from the bones,


 discarding the fat. Add the meat to the pot. 6. Add the coriander and


 serve. Yield: 8 to 10 servings. Recipe from "Cuisine Rapide" from Pierre


 Franey and Brian Miller.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini