Hearty Watercress, Bean, and Potato Soup
Equipment
- medium bowl
- Mortar and pestle or mini-processor
- knife
- Cutting board
Ingredients
- ½ pound dried white beans sorted and washed
- ¼ pound salt pork
- 4 cups chicken broth or vegetable broth
- 4 garlic cloves finely chopped
- ½ teaspoon salt
- Freshly ground black pepper to taste
- ½ teaspoon ground sweet paprika such as Spanish smoked
- ½ teaspoon ground or mortar-crushed cumin
- 2 teaspoons olive oil
- 2 bunches about 1 pound watercress, rinsed, trimmed, and finely chopped
- 1 ½ pounds new potatoes peeled and cut into 1-inch pieces
Instructions
- Soak Beans: Place the beans in a medium bowl, add cold water to cover by 2 inches, and let soak overnight in the refrigerator.
- Drain.
- Cook Beans: Place the beans in a soup pot, add the salt pork, 1 quart water, and the broth.
- Bring to a boil over high heat.
- Reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours or until the beans are almost tender.
- Prepare Seasoning Paste: Meanwhile, in a mortar or mini-processor, mash the garlic, salt, pepper, paprika, and cumin.
- Stir in the olive oil.
- Add Vegetables: Add the watercress and potatoes to the beans.
- Thin the mortar mixture by stirring in a little liquid from the pot, then stir the mixture into the soup.
- Cover and continue cooking over low heat for about 30 minutes or until the potatoes are tender.
- Finish and Serve: Remove from the heat, cover, and let sit for 5 to 10 minutes.
- Pour the soup into individual bowls.
- Cut the salt pork into 6 pieces and place 1 piece in each bowl.
- Serve hot.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a light, refreshing white wine such as Verdejo or Albariño.Nutritional Information
Calories: 280 kcal | Carbohydrates: 45 g | Protein: 12 g | Fat: 7 g | Fiber: 8 g | Sugar: 3 g | Salt: 950 mg
