Garbure (French Ham And Vegetable Stew) Recipe

Name: Garbure (French Ham And Vegetable Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces dried cannellini or Great Northern beans; 1 tablespoon extra-virgin olive oil; 1 cup chopped onion; 1 1/2 cups thinly sliced leek (about 1 large); 4 garlic cloves, chopped; 4 cups no-salt-added chicken stock; 1/2 teaspoon dried herbes de Provence; 1 cross-cut smoked ham hock (about 8 ounces); 1 bay leaf; 6 ounces red potatoes, cubed; 6 ounces turnip, cubed; 1 large carrot, cubed; 4 cups thinly sliced Savoy cabbage; 1/4 cup chopped fresh flat-leaf parsley; 2 tablespoons chopped fresh thyme; 1 1/2 tablespoons cider vinegar; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 6 (1-ounce) slices country bread, toasted; 1 garlic clove, halved; 1 tablespoon butter, softened

Servings: persons

4 ounces dried cannellini or Great Northern beans
1 tablespoon extra-virgin olive oil
1 cup chopped onion
1 1/2 cups thinly sliced leek (about 1 large)
4 garlic cloves, chopped
4 cups no-salt-added chicken stock
1/2 teaspoon dried herbes de Provence
1 cross-cut smoked ham hock (about 8 ounces)
1 bay leaf
6 ounces red potatoes, cubed
6 ounces turnip, cubed
1 large carrot, cubed
4 cups thinly sliced Savoy cabbage
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh thyme
1 1/2 tablespoons cider vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 (1-ounce) slices country bread, toasted
1 garlic clove, halved
1 tablespoon butter, softened

1
Sort and wash beans. Place in a large Dutch oven. Cover with water to 2 inches above beans. Cover and let stand for 8 hours or overnight. Drain.
2
Heat oil in a large Dutch oven over medium heat; swirl to coat. Add onion. Cover and cook 8 minutes or until tender, stirring occasionally. Add leek and chopped garlic; cook 2 minutes, stirring occasionally. Add soaked beans, stock, herbes de Provence, ham hocks, and bay leaf. Bring to a boil. Cover, reduce heat, and simmer 1 hour or until beans are just tender. Remove ham hock; cool slightly. Pick meat from bones; reserve meat. Discard bones and fat.
3
Add potatoes, turnip, and carrot to pan; cook 10 minutes or until tender. Stir in cabbage; simmer 4 minutes. Stir in parsley, thyme, vinegar, salt, and black pepper.
4
Rub toast slices with cut sides of garlic clove; spread evenly with butter. Serve toast with soup.

798

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 4 ounces dried cannellini or Great Northern beans, 1 tablespoon extra-virgin olive oil, 1 cup chopped onion, 1 1/2 cups thinly sliced leek (about 1 large), and more.

Yes, Garbure (French Ham And Vegetable Stew) falls under the Soups & Stews 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.

Garbure (French Ham And Vegetable Stew)

How did you like this recipe?

Frequently Asked Questions