Quebec Broad Bean Soup

8 oz (250 g) salted pork (including meat if possible)

12 cups cold water

1 pound (500 g) beef shank including bone or stewing meat (1 inch thick)

1 large onion, chopped

1/2 cup (100 g) pearl barley

2 cups (280g) shellled fresh or frozen broad beans

1 cup wax bean, cut in 1/2 inch lengths

12 small carrots, sliced crosswise

1 rib of celery, chopped

1 teaspoon dried winter savory

1 cup green cabbage leaves, cut in julienne

1 cup chopped fresh herbs (chives, parsley, green onions)

In a small saucepan cover the piece of salted pork with cold water, bring to a boil, reduce the heat and simmer for 2 Minutes. Remove from the heat, drain and rinse with cold water.

In a large pot, put the salted pork, water, beef and barley, bring to a boil, reduce the heat and skim off the whitish residue that forms on the surface.

Add the onion, broad beans, wax bean and savory and simmer for 2 hours .

Add the carrot and celery and cook 1 hours until the vegetable are soft and tender. Remove salted pork and beef from the pot and reserve.

Add the cabbage and fresh herbs and cook for about 30 Minutes until the cabbage is tender. Meanwhile, bone the meat, remove the fat and cut into small pieces.
Season the soup with salt and pepper to taste, add the meat and reheat a few minutes before serving.

The soup can be refrigerated for 5 days and frozen for 8 months.

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Quebec Broad Bean Soup