Provencal Bean Soup Recipe

Name: Provencal Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried navy beans; 3 medium leeks (white part only), chopped; 1 medium onion, chopped; 2 garlic cloves, minced; 1 tablespoon canola oil; 9 cups water; 1 smoked boneless ham or pork shoulder (about 2 pounds), cubed; 4 whole cloves; 2 bay leaves; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon pepper; 5 medium carrots, thinly sliced; 2 medium turnips, peeled and cubed; 3 small potatoes, peeled and cubed; 2 cups shredded fresh kale; 1/2 cup minced fresh parsley

Servings: persons

1 pound dried navy beans
3 medium leeks (white part only), chopped
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon canola oil
9 cups water
1 smoked boneless ham or pork shoulder (about 2 pounds), cubed
4 whole cloves
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
5 medium carrots, thinly sliced
2 medium turnips, peeled and cubed
3 small potatoes, peeled and cubed
2 cups shredded fresh kale
1/2 cup minced fresh parsley

1
Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.
2
Drain and rinse, discarding liquid; set beans aside. In the same pan, saute the leeks, onion and garlic in oil until tender. Add the water, ham, cloves, bay leaves, thyme, salt, pepper and beans; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until the beans are almost tender.
3
Add carrots, turnips, potatoes, kale and parsley. Cover and simmer 25-35 minutes longer or until the beans and vegetables are tender. Discard bay leaves and cloves before serving.

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound dried navy beans, 3 medium leeks (white part only), chopped, 1 medium onion, chopped, 2 garlic cloves, minced, and more.

Yes, Provencal Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Provencal Bean Soup

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