Recipe: French Country Bean Soup

Recipes using McCormick Whole Cloves

• 1/2 cup small white beans
• 1 medium to large onion, peeled and stuck with 2 whole cloves
• 1 carrots, peeled and quartered

1. Soak the beans overnight and drain. [If you don't have enough time to soak beans overnight, then bring beans to a boil with enough water to cover the beans by 2”. Remove from heat, cover and let stand 1 hour. Discard water and proceed as if the beans had soaked overnight.]

• 2 medium turnips, peeled and cut into 1" cubes
• 2 medium potatoes, peeled and cut into 1 1/2" cubes
• 2 stalks celery, sliced 1/4" thick
• 3 carrots, peeled and sliced 1/2" thick
• 4 leeks, white part only, sliced 1/2" thick
• 1/4 tsp freshly ground black pepper
• 1/2 tsp thyme, crushed
• 1/2 tsp rosemary, crushed
• 1/4 medium head cabbage, shredded
• 5 cups water
• 1 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 tsp thyme, crushed
• 1 tsp rosemary, crushed
• Finely chopped parsley for garnish

1. While the beans are cooking combine turnips, potatoes, celery, carrots, leeks, and cabbage with 1 cup of water in a large kettle or soup pot.
2. Cool, covered, over low heat until vegetables are tender for 30 minutes. Be careful not to let brown.
3. Add drained beans to vegetable.
4. Add remaining 4 cups of water, salt, pepper, thyme, and rosemary.
5. Bring to a boil; reduce heat and simmer, covered, for 30 minutes.
6. Remove from heat and allow to cool slightly.
7. Take out 4 cups of the vegetables and puree.
8. Pour the puree back into the pot and mix well.
9. Heat to very hot. Serve topped with chopped parsley.