1 medium to large onion, peeled and stuck with 2 whole cloves
1 carrots, peeled and quartered
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.]
Step Two: The Vegetables
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
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.
Cool, covered, over low heat until vegetables are tender for 30 minutes. Be careful not to let brown.
Add drained beans to vegetable.
Add remaining 4 cups of water, salt, pepper, thyme, and rosemary.
Bring to a boil; reduce heat and simmer, covered, for 30 minutes.
Remove from heat and allow to cool slightly.
Take out 4 cups of the vegetables and puree.
Pour the puree back into the pot and mix well.
Heat to very hot. Serve topped with chopped parsley.