Garbure (Bean Soup With Vegetables)
20m prep 1h 0m cook 1h 20m ready
A hearty French bean and vegetable soup, traditionally from Gascony. It features dried beans, cabbage, potatoes, carrots, turnip, and leek, simmered with a ham hock for rich flavor.
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Ingredients
- 1 cup dried flageolet, navy, or fava beans, rinsed and picked over
- 8 cups water
- (1 ham hock)
- 2 tablespoons olive oil
- 3 sprigs thyme
- 2 garlic cloves, smashed
- 1 pound cabbage, thinly sliced
- 2 medium red or gold potatoes, cut into ½-inch chunks
- 2 carrots, cut into ¼-inch-thick slices
- 1 large turnip, peeled and cut into ½-inch chunks
- 1 leek, white part only, well rinsed, and thinly sliced
- ½ onion, sliced
- 1 teaspoon salt
- ½ teaspoon black pepper
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Step 1.
Soak overnight in water to cover: 1 cup dried flageolet, navy, or fava beans, rinsed and picked over
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Step 2.
Drain the beans and add to a soup pot along with: 8 cups water; (1 ham hock); 2 tablespoons olive oil; 3 sprigs thyme; 2 garlic cloves, smashed
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Step 3.
Bring to a boil, then reduce the heat, cover, and simmer for 30 minutes. Add: 1 pound cabbage, thinly sliced; 2 medium red or gold potatoes, cut into ½-inch chunks; 2 carrots, cut into ¼-inch-thick slices; 1 large turnip, peeled and cut into ½-inch chunks; 1 leek, white part only, well rinsed, and thinly sliced; ½ onion, sliced; 1 teaspoon salt; ½ teaspoon black pepper
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Step 4.
Simmer, covered, until the vegetables and beans are tender, about 30 minutes.
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