Wow - this was way better than I expected since I'm not a fan of ham and bean soups. I had a ham bone left from a holiday ham and was looking for some kind of soup to make with it that I would like. Since this had good reviews I decided to try it. I made it exactly to the recipe except I used a regular ham bone vs. a ham hock and I used low sodium chicken broth vs. no sodium. It was a little saltier than I would like so no salt broth would probably be better but over all it was still great. I will definitely make this again. As long as you remember to soak the beans ahead of time it was easy enough to make even after work. I had never used turnips or savoy cabbage before so nice to try something new.
Garbure (French Ham and Vegetable Stew)
The key to the rich flavor of this peasant soup is the smoked ham hock. Be sure to purchase a meaty cross-cut hock (which looks like an osso buco-cut shank); other hocks offer little meat. Or look for a smoked pork shank. The soup-stew is so thick with beans, leeks, root vegetables, and cabbage that you can almost eat it with a fork. And it's the type of dish that gets better with each successive reheating.
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Total: 9 Hours, 30 Minutes
- Calories: 235
- Fat: 7.3g
- Saturated fat: 2.4g
- Monounsaturated fat: 2.8g
- Polyunsaturated fat: 0.6g
- Protein: 13.1g
- Carbohydrate: 30.7g
- Fiber: 6.6g
- Cholesterol: 28mg
- Iron: 2.2mg
- Sodium: 645mg
- Calcium: 98mg
- 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.
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