Yet another soup. As I would never consider myself a lover of soups, I’m surprised by the number of soups on the blog thus far. There was the Black Bean Soup, Curried Butternut Squash Soup, Scallop Bisque and now Peasant Vegetable Soup. I’ve earmarked Basque Rice and Pepper Soup, Potato-Cheese Soup and Greek Lemon Soup among the others to try.

There’s a Spanish proverb that says, “Of soup and love, the first is best,” and I can think of a few people who might take to this saying more readily than others. I think I’m becoming one of them!

Peasant Vegetable Soup
8 to 10 portions

1 1/2 cups dried white beans (Great Northern, etc.)
4 tablespoons bacon fat or lightly salted butter
1 cup finely chopped yellow onions
3 leeks, white part only, thoroughly cleaned and thinly sliced
2 celery ribs, cleaned and coarsely chopped
3 carrots, peeled and chopped
1 teaspoon dried thyme
1 bay leaf
8 cups chicken or beef stock, or a combination of the two
3 parsnips, peeled and chopped
1 ham hock
1/2 small white cabbage, shredded (about two cups)
4 garlic cloves, peeled and chopped
1/2 cup chopped Italian parsley
salt and freshly ground black pepper, to taste

1. Sort through the beans and discard any pebbles you may find. Soak the beans overnight in water that covers them by 3 inches.

2. 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.

3. 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 chucks, and return meat to the pot.

4. Add cabbage, garlic and parsley, and simmer for another 5 to 10 minutes. Taste, correct seasoning (add salt at this point is soup needs it), and serve immediately.