Spanish White Bean Soup
Submitted by evavgeline101
Slow-simmered Spanish white bean soup with ham hocks, leeks, turnips, carrots, and fresh coriander. A rich, filling pot of soup that feeds 8 from dried beans.
YIELD
8 servingsPREP
20 minCOOK
2 hrsREADY
3 hrsThis is the kind of soup that fills the house with an aroma so good the neighbors start knocking.
Dried white beans simmer for hours with meaty ham hocks, leeks, onions, garlic, and thyme until the broth turns silky and the beans are creamy all the way through.
Carrots and turnips go in during the last 30 minutes so they stay tender but not mushy, and a generous handful of fresh coriander stirred in at the end adds a bright, herbal lift.
It’s a soup that takes time but almost no effort. Let it bubble away on the stove while you go about your day.
Chef Tips
- The quick boil-and-soak method replaces an overnight soak. Ten minutes boiling, 30 minutes resting, and the beans are ready to go.
- Pull the ham hocks out when they’re done and shred the meat off the bone. Discard the fat and add just the meat back to the pot.
- Don’t add the carrots and turnips too early or they’ll dissolve into the broth. The last 30 minutes is plenty.
- This soup thickens considerably as it cools. Thin it with water when reheating leftovers.
Ingredients
Directions
Inspect the beans for imperfections or stones and rinse them.
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. 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.
Meanwhile, sauté the leeks, onions, garlic and thyme in the olive oil over medium heat until wilted, about 5 minutes.
Add to the soup pot. Cook, covered, 1½ hours.
Add the carrots and turnips and cook 30 minutes.
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. Add the coriander and serve.
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