Broad Bean Soup from Charlevoix
From: Yvan, Charlesbourg, Quebec, Canada
IngredientsPreparation
  • 14 cups [3.5 L] water
  • 2 cups [500 mL] chicken broth
  • 1/4 pound [113 g] salt pork
  • 3 cups [750 mL] broad beans
  • 1 cup [250 mL] diced carrot
  • 2 celery stalks, sliced
  • 3/4 cup [190 mL] frozen green peas
  • 1/2 cup [125 mL] thinly sliced leek
  • 1 cup [250 mL] chopped onion
  • 1/2 cup [125 mL] barley
  • Salt and pepper, to taste
  • 2 tablespoons [30 mL] freshly chopped parsley [to decorate]
  • Into a large casserole, combine water and chicken broth.
  • Bring to a boil.
  • Add and cook salt pork for 1 1/2 hours.
  • Add broad beans and boil for 1 1/2 hours more, over medium heat.
  • Dice salt pork before adding carrot dices, celery slices, green peas, leek slices, chopped onion and barley.
  • Season to taste, with salt and pepper.
  • Bring back to a boil; leave to simmer for 20 minutes.
  • Serve, decorated with freshly chopped parsley.