Pick over and rinse beans. Add beans to a pot along with the water, smoked pork chops, garlic, pepper and bay leaves. Bring to a boil and simmer covered for about 1 & 1/2 hours. The beans will initially float but will sink after about 30 minutes. Add the turnip, celery and carrot and cook over moderate heat uncovered for about 45 more minutes. The beans should be beginning to fall apart at this point and the soup should be thickening. If not cook longer or mash some of the beans against the side of the pot. Remove the pork chops and allow the meat to cool. Remove the meat from the bones and dice. Return the pork chops to the pot along with the smoked sausage. In a small saucepan heat the oil over moderate heat. When it is hot add the flour and cook the roux , stirring for 1 minute. Add the onion, parsley, garlic, and paprika and cook, stirring for 2 minutes. Stir the mixture into the pot and cook over moderate heat, stirring for 5 minutes. Season to taste with salt and pepper and remove the bay leaves.
Serve with a dollop of sour cream.
Be sure and use the smoked pork chops and a good quality smoked sausage. I have made the soup with ham hocks or ham and and it is not nearly as good.
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|Serving Size: 1 Serving (297g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 176 (52%)|
|Amt Per Serving||% DV|
|Total Fat 19.5g||26 %|
|Saturated Fat 4.7g||24 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 47mg||14 %|
|Sodium 283.1mg||10 %|
|Potassium 638.6mg||17 %|
|Total Carbohydrate 22.6g||7 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 16.4g|
|Protein 18g||26 %|
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Calories per serving: 336
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