Provencal Bean Soup |
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Ingredients |
Preparation |
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Place beans in a large saucepan with 6 cups water.
Bring to a boil and boil for 2 minutes. Remove from heat. Allow to stand for 1 hour. In soup kettle, saute onion, carrots, leaks, and garlic in oil until wilted. Place pork butt on vegetables. Add beans and cooking liquid. Stir in remaining 6 cups water, parsley, salt and pepper, thyme, bay leaves and cloves. Cover and cook 1 1/2 hours on low heat. Stir in remaining vegetables. Bring to a boil. Cover and cook 1 hour longer or until tender. Remove pork bone. Cut away the meat from the bone and return it to the soup. Makes 6 1/2 quarts. |
Note: To reduce saturated fat, you may substitute turkey neck for the pork butt
This soup is hearty enough to serve as a main course. Serve with whole-grain bread
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