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Spanish White Bean Soup Recipe

Spanish White Bean Soup recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Spanish White Bean Soup recipe  PDF


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.

Spanish White Bean Soup recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
613 people have voted
Last Reviewed on 2018-12-14



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