Sylvie’s Charlevoix Broad Bean Soup

2 hours

12 cups

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

  1. Place first 7 ingredients in a large pot. Add water.
  2. Bring to a boil over medium-high heat and simmer 2 hours. Skim any fat that rises to the top.
  3. Remove onion, carrot, and turnip. Purée and return to soup, stirring to combine.
  4. 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.