Post by Granny Smith on Mar 30, 2008 9:55:41 GMT -5
Basque Vegetable Soup
1 lb. Navy beans
1/2 lb. dried green peas
meaty ham knuckle
3 bay leaves, divided
onion, stuck with 2 cloves
4 potatoes, diced small
4 carrots, sliced
4 turnips, diced
5 leeks, chopped
6 cloves of garlic, chopped
1 t. thyme
1 small cabbage, shredded
12 small sausages, sliced (I use Polish or smoked sausages)
Swiss cheese, grated
Soak beans and peas overnight (not necessary to soak the peas if they are the quick-cooking type)
Next day, drain beans and peas and put them in a kettle with ham knuckle, 2 of the bay leaves, the onion stuck with cloves, and 3 quarts of water. Bring to a boil and cook for 1 hour. Taste and add salt, if needed. Continue cooking until beans are tender.
Drain beans, reserving liquid. In bean liquid, cook potatoes, carrots, turnips, leeks, garlic, thyme, and the remaining bay leaf. When veggies are tender, add cabbage, the beans and peas, meat from the hambone, and the sausages. Cook until cabbage is tender and soup is very thick.
Serve in bowls with Swiss cheese on top.
1 lb. Navy beans
1/2 lb. dried green peas
meaty ham knuckle
3 bay leaves, divided
onion, stuck with 2 cloves
4 potatoes, diced small
4 carrots, sliced
4 turnips, diced
5 leeks, chopped
6 cloves of garlic, chopped
1 t. thyme
1 small cabbage, shredded
12 small sausages, sliced (I use Polish or smoked sausages)
Swiss cheese, grated
Soak beans and peas overnight (not necessary to soak the peas if they are the quick-cooking type)
Next day, drain beans and peas and put them in a kettle with ham knuckle, 2 of the bay leaves, the onion stuck with cloves, and 3 quarts of water. Bring to a boil and cook for 1 hour. Taste and add salt, if needed. Continue cooking until beans are tender.
Drain beans, reserving liquid. In bean liquid, cook potatoes, carrots, turnips, leeks, garlic, thyme, and the remaining bay leaf. When veggies are tender, add cabbage, the beans and peas, meat from the hambone, and the sausages. Cook until cabbage is tender and soup is very thick.
Serve in bowls with Swiss cheese on top.