Basque Bean Soup with Sausage
For a quicker soak, put all the beans in approximately 6 cups of water, bring it to a boil, and then set aside for 1 hour.
- 1 pound (16 ounces) white pea beans
- 1 onion
- 4 white turnips
- 6 potatoes
- 4 carrots
- 4 leeks
- 7 cloves garlic
- 1 small head white cabbage
- ½ pound (8 ounces) dried peas (green or yellow)
- 1 meaty ham bone
- 2 bay leaves
- 2 whole cloves
- Basic Vegetable Broth
- 1 teaspoon thyme
- 12 small cooked sausages
- Swiss cheese, grated (optional)
Soak the beans overnight in cold water, then drain.
Chop the onion. Cut the turnips and potatoes into small pieces. Slice the carrots and leeks (white and light green parts only), mince the garlic, and shred the cabbage.
Place the beans, peas, ham bone, bay leaves, cloves, and onion in a large soup pot. Add enough broth to cover all the ingredients by 3 inches. Bring to a boil, reduce to a simmer, and cook for 1 hour. Remove ham bone and allow it to cool slightly.
Add the turnips, potatoes, carrots, leeks, garlic, and thyme. Bring to a boil, reduce to a simmer, and cook for 15 minutes. Meanwhile, tear the meat off the ham bone, chop it, and set aside.
Add the cooked sausages, cabbage, and ham meat, simmering for 12 minutes. Discard bay leaves. Garnish with Swiss cheese and serve.