White bean provencal soup with mashed potatoes |
|
 |
Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 8 |
|
Ingredients:
1 pound(s) dried white beans,(navy, great northern, canellini sorted and rinsed |
4 cup(s) chicken stock |
2 cup(s) water |
1 cup(s) chopped country ham |
3/4 cup(s) chopped carrots |
3/4 cup(s) chopped yellow onion |
2 clove(s) garlic crushed and chopped |
2 teaspoon(s) dried parsley |
1 1/4 teaspoon(s) rubbed sage |
1/2 teaspoon(s) salt |
1/2 teaspoon(s) ground black pepper |
1/4 teaspoon(s) crushed rosemary |
1/8 teaspoon(s) dried basil (pinch) |
2 small golden potatoes cooked and mashed (about 2/3 cup) |
Directions:
1. Preparation:
2. Cover the beans with 1 inch of water and soak them overnight, or bring them to a rapid boil, cover and set aside for 1 hour.
3. Drain the beans, place them in a large saucepan, and add the chicken stock, water, ham, carrots, onions, and seasonings to the pan. Bring the mixture to a simmer over low heat and allow the soup to cook for 90 minutes to 2 hours, until the beans are tender. Add the mashed potatoes and simmer the soup for an additional 5 minutes. Serve hot.
4. This herbed white bean soup makes 8 to 10 servings.
|
|