SPANISH WHITE BEAN SOUP

      Title: SPANISH WHITE BEAN SOUP
  Categories: Spanish, Soups/stews, Pork
       Yield: 8 Servings
  
       1 lb White beans, dried
      16 c  Water, divided
   2 1/2 lb Ham hocks, 4 hocks
   1 1/4 c  Leeks, diced
       2 c  Onions, chopped
       1 ts Garlic, chopped
     1/2 ts Thyme, dried
       1 ts Olive oil
   1 1/2 c  Carrots, chopped
   1 1/2 c  Turnips, cubed
     1/4 c  Coriander, fresh, chopped
  
   1. Inspect the beans for imperfections or stones and rinse them under
   cold water.  Place in a soup pot with 4 cups water. Bring to a boil
   and cook 10 minutes. Remove from the heat and cool 30 minutes. 2.
   Drain the beans and return them to the soup pot with the remaining 12
   cups water. Add the ham hocks, cover, and bring to a boil. Reduce to
   a simmer. 3. Meanwhile, saute the leeks, onions, garlic and thyme in
   the olive oil over medium heat until wilted, about 5 minutes. Add to
   the soup pot. 4. Cook, covered, 1-1/2 hours. Add the carrots and
   turnips and cook 30 minutes. 5. Remove the hocks and cool.  When cool
   enough to handle, remove the meat from the bones, discarding the fat.
   Add the meat to the pot. 6. Add the coriander and serve. Yield: 8 to
   10 servings. Recipe from "Cuisine Rapide" from Pierre Franey and
   Brian Miller.
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