Title: Spanish White Bean Soup
Categories: Spanish Soup Pork
Yield: 8 Servings
| 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 | ts | Garlic, chopped |
| 1/2 | ts | Thyme, dried |
| 1 | ts | 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.