Peasant Vegetable Soup
|Dried white beans||1 1⁄2 Cup (24 tbs) (Great Northern, Etc)|
|Bacon fat/Lightly salted butter||4 Tablespoon|
|Chopped yellow onions||1 Cup (16 tbs)|
|Leeks||3 , thoroughly cleaned and thinly sliced (White Part Only)|
|Celery ribs||2 , cleaned and coarsely chopped|
|Carrots||3 , peeled and chopped|
|Dried thyme||1 Teaspoon|
|Chicken stock/Beef stock / a combination of the two||8 Cup (128 tbs)|
|Parsnips||3 , peeled and chopped|
|Cabbage||1⁄2 Small, shredded|
|Garlic||4 Clove (20 gm), peeled and chopped|
|Chopped italian parsley||1⁄2 Cup (8 tbs)|
|Ground black pepper||To Taste|
Sort through the beans and discard any pebbles you may find.
Soak the beans overnight in water that covers them by 3 inches.
Melt the bacon fat or butter in a heavy soup pot.
Add onions, leeks, celery and carrots and cook, covered, over low heat until vegetables are tender and lightly colored, about 25 minutes, stirring occasionally.
Stir in the thyme, bay leaf and a grinding of black pepper, and pour in the stock.
Add parsnips, ham hock and soaked beans, and bring the soup to a boil.
Reduce heat and simmer, partially covered, until beans are tender, about 40 minutes.
Remove ham hock and allow it to cool slightly.
Cut the meat off the bone, cut it into chunks, and return meat to the pot.
Add cabbage, garlic and parsley, and simmer for another 5 to 10 minutes.
Taste, correct seasoning (add salt at this point if soup needs it)