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Provencal Bean Soup



  • 1 lb (2 cups) navy beans
  • 6 cups water
  • 1 cup chopped onions
  • 2 cups sliced carrots
  • 3 leaks (white part only) sliced
  • 2 cloves garlic - minced
  • 2 T vegetable oil
  • 2 lbs smoked pork butt
  • 6 cups water
  • 1/2 cup chopped fresh parsley
  • 2 Bay leaves
  • 1 tsp. thyme
  • 4 whole cloves
  • 2 cups pared cubed sweet potatoes
  • 2 cups turnips
  • 2 cups shredded green cabbage
  • Salt + Pepper to taste
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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