Garbure Recipe – Eats Now

Name: Garbure
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound salt pork, diced; 4 small potatoes, peeled and halved; 2 garlic cloves, chopped; 2 leeks, trimmed, washed (page 465), and sliced; 2 carrots, cut into 2-inch lengths; 1 turnip, peeled and quartered; 1 small head of cabbage, cored and chopped; 1 cup dried large white beans, like Tarbais, cannellini, or limas, soaked overnight (or boiled for 2 minutes and soaked for 2 hours) and drained; 2 fresh thyme sprigs; 2 bay leaves; 5 fresh parsley sprigs; 5 whole peppercorns; 1/2 to 1 pound Duck Confit (page 330), goose confit, fresh garlic or sweet sausage, or a combination; Salt to taste

Servings: persons

1/4 pound salt pork, diced
4 small potatoes, peeled and halved
2 garlic cloves, chopped
2 leeks, trimmed, washed (page 465), and sliced
2 carrots, cut into 2-inch lengths
1 turnip, peeled and quartered
1 small head of cabbage, cored and chopped
1 cup dried large white beans, like Tarbais, cannellini, or limas, soaked overnight (or boiled for 2 minutes and soaked for 2 hours) and drained
2 fresh thyme sprigs
2 bay leaves
5 fresh parsley sprigs
5 whole peppercorns
1/2 to 1 pound Duck Confit (page 330), goose confit, fresh garlic or sweet sausage, or a combination
Salt to taste

1
Bring a large kettle of water to a boil.
2
Put the salt pork in a large saucepan over medium heat.
3
Cook, stirring occasionally, until the cubes brown nicely, adjusting the heat as necessary.
4
Add all the vegetables except the beans and continue to cook, stirring occasionally, until they brown a bit.
5
Add the beans, cover with water by about 2 inches, and bring back to a boil over high heat, then adjust the heat so the mixture simmers.
6
Add the thyme, bay leaves, parsley, and peppercorns (if you like you can tie them into a little cheesecloth bag first).
7
Simmer, uncovered, for about 2 hours, or until the beans and vegetables are tender.
8
Add the confit and/or sausage to the simmering soup and cook until the confit is warmed through and/or until the sausage is cooked through, 15 to 30 minutes more.
9
Remove the confit and/or sausage, slice, and divide among serving bowls.
10
Ladle the soup and its vegetables and beans into the bowls and serve hot.

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 pound salt pork, diced, 4 small potatoes, peeled and halved, 2 garlic cloves, chopped, 2 leeks, trimmed, washed (page 465), and sliced, and more.

Yes, Garbure falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garbure

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions