Rating: 4.5 stars
13 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 9

The key to the rich flavor of this peasant soup is the smoked ham hock. Be sure to purchase a meaty cross-cut hock (which looks like an osso buco-cut shank); other hocks offer little meat. Or look for a smoked pork shank. The soup-stew is so thick with beans, leeks, root vegetables, and cabbage that you can almost eat it with a fork. And it's the type of dish that gets better with each successive reheating.

Jeanne Kelley
Recipe by Cooking Light September 2012

Gallery

Credit: Marcus Nilsson; Styling: Angharad Bailey

Recipe Summary

hands-on:
25 mins
total:
9 hrs 30 mins
Yield:
Serves 6 (serving size: about 1 cup soup and 1 bread slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sort and wash beans. Place in a large Dutch oven. Cover with water to 2 inches above beans. Cover and let stand for 8 hours or overnight. Drain.

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  • Heat oil in a large Dutch oven over medium heat; swirl to coat. Add onion. Cover and cook 8 minutes or until tender, stirring occasionally. Add leek and chopped garlic; cook 2 minutes, stirring occasionally. Add soaked beans, stock, herbes de Provence, ham hocks, and bay leaf. Bring to a boil. Cover, reduce heat, and simmer 1 hour or until beans are just tender. Remove ham hock; cool slightly. Pick meat from bones; reserve meat. Discard bones and fat.

  • Add potatoes, turnip, and carrot to pan; cook 10 minutes or until tender. Stir in cabbage; simmer 4 minutes. Stir in parsley, thyme, vinegar, salt, and black pepper.

  • Rub toast slices with cut sides of garlic clove; spread evenly with butter. Serve toast with soup.

Nutrition Facts

235 calories; fat 7.3g; saturated fat 2.4g; mono fat 2.8g; poly fat 0.6g; protein 13.1g; carbohydrates 30.7g; fiber 6.6g; cholesterol 28mg; iron 2.2mg; sodium 645mg; calcium 98mg.
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