Spanish White Bean Soup Recipe

Name: Spanish White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound white beans dried; 16 cups water divided; 2 1/2 pounds ham hock; 1 1/4 cups leeks diced; 2 cups onions chopped; 1 teaspoon garlic chopped; 1/2 teaspoon thyme dried; 1 teaspoon olive oil; 1 1/2 cups carrots chopped; 1 1/2 cups turnip cubed; 1/4 cup coriander chopped

Servings: persons

1 pound white beans dried
16 cups water divided
2 1/2 pounds ham hock
1 1/4 cups leeks diced
2 cups onions chopped
1 teaspoon garlic chopped
1/2 teaspoon thyme dried
1 teaspoon olive oil
1 1/2 cups carrots chopped
1 1/2 cups turnip cubed
1/4 cup coriander chopped

1
Inspect the beans for imperfections or stones and rinse them.
2
Place in a soup pot with 4 cups water.
3
Bring to a boil and cook 10 minutes.
4
Remove from the heat and cool 30 minutes.
5
Drain the beans and return them to the soup pot with the remaining 12 cups water.
6
Add the ham hocks, cover, and bring to a boil.
7
Reduce to a simmer.
8
Meanwhile, saute the leeks, onions, garlic and thyme in the olive oil over medium heat until wilted, about 5 minutes.
9
Add to the soup pot.
10
Cook, covered, 1 1/2 hours.
11
Add the carrots and turnips and cook 30 minutes.
12
Remove the hocks and cool.
13
When cool enough to handle, remove the meat from the bones, discarding the fat.
14
Add the meat to the pot.
15
Add the coriander and serve.

718

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 11 ingredients. The key ingredients include: 1 pound white beans dried, 16 cups water divided, 2 1/2 pounds ham hock, 1 1/4 cups leeks diced, and more.

Yes, Spanish White 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.

Spanish White Bean Soup

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