Monday, August 8, 2011

Spanish White Bean Soup Recipe

This bean and vegetable soup will be a hit with the entire family. Serves 8 to 10.
1 lb. dried navy beans
16 cups (1 gallon) water
2-1/2  lbs. ham hocks (4 hocks)
1-1/4 cups diced leeks
2 cups chopped onion
1 T. chopped garlic
1/2 t. thyme
1 T. olive oil
1-1/2 cups chopped carrots
1-1/2 cups turnips, cut in small cubes
1/2 t. dried coriander

Step 1. (Quick bean-soaking method) Inspect the beans for imperfections and small stones and rinse under cold water. Place in soup pot with 4 cups water. Bring to a boil, cook 10 minutes, remove from heat and let rest 30 minutes,

Step 2. Drain beans and return to soup pot with 12 cups fresh water. Add hocks, cover and bring to a boil. Reduce to a simmer.

Step 3. Meanwhile, sauté leeks, onions, garlic and thyme in olive oil over medium heat until wilted, about 5 minutes, add to soup pot.

Step 4. Cook, uncovered, for an additional 1-1/2 hours. Then, add carrots, turnips and coriander and cook 30 minutes more.

Step 5. Remove the hocks from soup and let them cool. When cool enough to handle, remove meat from hocks, discard fat and return meat to soup. Serve hot with a crusty bread and green salad on the side.

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