Basque Vegetable Soup

Serves: 7
Total Calories: 1,530


1 pound white pea beans
1/2 pound dried peas
1 meaty ham knuckle
3 bay leaves, divided
1 onion, stuck with 2 whole cloves
3 quarts water
6 potatoes, cut small
4 carrots, sliced
4 turnips, diced
5 leeks, cut up
6 garlic cloves, chopped
1 teaspoon thyme
1 small cabbage, shredded
12 sausages
1 grated cheese
1 French bread


Soak pea beans and dried peas overnight in water (unless they are the quick-cooking type).

Next day, drain and put them into a deep kettle with a meaty ham knuckle, 2 bay leaves, onion with cloves, and 3 quarts water. Cook 1 hour and taste for salt (if ham is salty, salt will not need to be added.) Cook until beans are tender, and drain, reserving liquid. In bean liquid, cook potatoes, carrots, turnips, leeks, garlic, thyme, and remaining 1 bay leaf. When tender, add shredded cabbage, the beans and peas, meat from ham bone, and sausages. Cook until cabbage is just tender and soup very thick. Serve with grated cheese on top and French bread.

Fun Fact: The silver rush of the 1850s brought Basque people from their European mountain homeland to the Mountain West area of the United States. After the boom went bust, they went back to their heritage as sheep ranchers. In 1959, the first national Basque festival was held in Sparks, Nevada, with nearly 6,000 Basque-Americans in attendance.

Nutritional Facts:

Serves: 7
Total Calories: 1,530
Calories from Fat: 331

This Basque Vegetable Soup recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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