Into a casserole, brown salt pork cubes over medium heat.
Remove and, if desired, reserve salt pork cubes.
Saute chopped onion and leek in salt pork fat.
Stir in lentils.
Pour in broth; bring to a boil.
Lower heat; mix in minced celery and carrot, crushed garlic, bay leaf and chopped parsley.
Simmer for 1 hour or until lentils are tender.
Season.
Serve really hot, garnished if desired with reserved salt pork cubes.
Discard any skin on salt pork.
Cut into 1/3\"
Place bean mixture into a large bowl and cover with water by a
- add salt if needed at this point.
Puree the soup if
ll ingredients in processor. Season with salt and pepper. (Pesto can be
bean!
Place the beans in the crock pot; cover with
o the soup is bubbling gently & cook 10 minutes. Season with salt & pepper
trips aside to garnish the soup at the end.
6
Puree black beans in batches in a blender. (Use caution if beans are hot). Transfer the pureed beans to a 2 1/2 - 3-quart heavy saucepan.
Stir in 1 cup water, Sherry, lime juice, and salt to taste. Thin the soup with additional water if necessary to desired consistency.
Bring to a simmer over moderate heat and simmer, stirring occasionally, 5 minutes.
Note: Soup can be made ahead and chilled, uncovered, until completely cooled, then covered up to 5 days, or frozen 3 months. Reheat over low heat, thinning with water as necessary.
breaking them up a little with a wooden spoon. Cover and
Wash garbanzo beans. Soak overnight with 1 tablespoon salt in enough water to cover beans. Drain the salted water from the beans.
Place beans in 4-quart soup kettle; add 2 quarts of water and ham and beef bones. Cook for 45 minutes over low heat, skimming foam from the top.
Fry salt pork slowly in a skillet.
Add chopped onion and saute lightly. Add to beans along with potatoes, paprika, and saffron. Add salt to taste.
When potatoes are tender, remove from heat and add chorizo. Serve hot in deep soup bowls. Serves 4.
puree 2 cups of the soup, then return to the pan
hour (Or, cover beans with water and soak overnight).
oil).
Drain (reserving bean liquid).
Cut salt pork in half, grind
large dutch oven Cover with water 2 inches above beans
Soak beans.
Add ham, ham bone or salt pork, boiling water, peppercorns, bay leaf and whole cloves.
Cook the soup slowly until the beans are soft, about 2 1/2 to 3 hours.
For the last 30 minutes, add carrot, celery with leaves, onion, sorrel, garlic, saffron and potatoes.
Remove and mince meat.
Put soup in food blender for several seconds.
Thin soup, if required with boiling water or milk.
Soak the beans overnight.
Drain.
Pour into a soup kettle and cover with fresh water; add the potatoes and onion.
Fry the chopped salt pork until it crackles, then add to the pot. Sprinkle the soup lightly with salt and pepper to taste.
Bring to a boil and let it simmer, covered, for 1 hour, stirring several times or until beans are tender.
Place beans in large pot and cover with water; soak overnight. Drain and add 1 quart of water and salt pork.
Bring to boil; reduce heat and cook covered over low heat about 2 hours.
Add onion, celery, ham and 2 additional cups of water.
Cover and cook for 1 hour or until beans are tender.
Add salt, pepper, tomato soup and 1 cup of water if desired; simmer until soup reaches desired consistency.
Taste and season to personal taste.
Add less water if you like thicker soup.
Combine beans, water and salt pork in Dutch oven or large
ater overnight.
Blanch the salt pork or bacon by putting it