Title: Spanish white bean soup
 Categories: Soups, Pork, Beans
      Yield: 6 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 for 10 minutes.  Remove from the heat and cool for 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, for 1 1/2 hours.  Add the carrots and turnips and
  cook for 30 minutes more.
  
  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