Spanish white bean soup

 
                          SPANISH WHITE BEAN SOUP
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Spanish                          Soups/stews
                 Pork
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            Garlic, chopped
      1/2   ts           Thyme, dried
    1       t            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.
  
 
 
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