Spanish White Bean Soup
Yield
8 servingsPrep
20 minCook
2 hrsReady
3 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
white beans
dried |
|
| 16 | cups |
water
divided |
|
| 2 ½ | pounds |
ham hock
|
|
| 1 ¼ | cups |
leeks
diced |
|
| 2 | cups |
onions
chopped |
|
| 1 | teaspoon |
garlic
chopped |
|
| ½ | teaspoon |
thyme
dried |
*
|
| 1 | teaspoon |
olive oil
|
|
| 1 ½ | cups |
carrots
chopped |
|
| 1 ½ | cups |
turnip
cubed |
*
|
| ¼ | cup |
coriander
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
white beans
dried |
|
| 3.8 | l |
water
divided |
|
| 1.1 | kg |
ham hock
|
|
| 296 | ml |
leeks
diced |
|
| 473 | ml |
onions
chopped |
|
| 5 | ml |
garlic
chopped |
|
| 2.5 | ml |
thyme
dried |
*
|
| 5 | ml |
olive oil
|
|
| 355 | ml |
carrots
chopped |
|
| 355 | ml |
turnip
cubed |
*
|
| 59 | ml |
coriander
chopped |
*
|
Directions
Inspect the beans for imperfections or stones and rinse them.
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. 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.
Meanwhile, sauté the leeks, onions, garlic and thyme in the olive oil over medium heat until wilted, about 5 minutes.
Add to the soup pot. Cook, covered, 1½ hours.
Add the carrots and turnips and cook 30 minutes.
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. Add the coriander and serve.
