Sylvie’s Charlevoix Broad Bean Soup
My Aunt Loraine’s recipe for this simple peasant soup from Charlevoix. Hearty, comforting, and even better the next day – a taste of my childhood.
Ingredients
- 2 cups shelled broad beans
- 1⁄4 - 1⁄2 cup pearl barley
- 1 onion, whole
- 1 medium carrot, whole
- 1 small turnip, whole
- 1⁄4 - 1⁄2 lb (113 - 225 g) piece salted pork, whole
- 3 tbsp Herbes Provencales
- 12 cups cold water
- Sea Salt, to taste
- Black Pepper, to taste
Preparation
- Place first 7 ingredients in a large pot. Add water.
- Bring to a boil over medium-high heat and simmer 2 hours. Skim any fat that rises to the top.
- Remove onion, carrot, and turnip. Purée and return to soup, stirring to combine.
- Remove pork. Season with Salt and Pepper.
Nutritional Information
Per serving: Calories 70, Fat 3 g (Saturated 1 g, 0 0 g), Cholesterol 5 mg, Sodium 45 mg, Carbohydrate 6 g (Fiber 2 g, Sugars 1 g), Protein 2 g.