Garbure(Bean, Cabbage And Meat Soup, French Riviera)
Garbure is a hearty French Riviera bean, cabbage, and meat soup with smoky pork, fresh vegetables, and aromatic herbs, perfect for warming up and satisfying a crowd.
Ingredients
- 1 lb. navy beans ⓘ
- 6 c. water ⓘ
- 1 c. chopped onions ⓘ
- 2 c. sliced carrots
- 3 leeks (white part only), sliced ⓘ
- 2 cloves garlic, minced
- 2 Tbsp. olive or vegetable oil ⓘ
- 2 lb. smoked pork butt ⓘ
- 6 c. water ⓘ
- 1/2 c. chopped fresh parsley ⓘ
- 1 Tbsp. salt ⓘ
- 2 bay leaves ⓘ
- 1 tsp. thyme ⓘ
- 1/4 tsp. freshly ground pepper ⓘ
- 4 whole cloves ⓘ
- 2 c. cubed sweet potatoes ⓘ
Instructions
- Cook navy beans in 6 cups of water in a large saucepan. Bring to a boil and let boil for 2 minutes. Remove from heat and let stand for 1 hour.
- In a large, fat casserole or soup kettle, sauté chopped onions, sliced carrots, sliced leeks, and minced garlic in oil until wilted.
- Place smoked pork butt on top of the vegetables.
- Add the cooked beans with their liquid, along with 6 additional cups of water, chopped parsley, salt, thyme, pepper, bay leaves, and cloves.
- Cover and simmer for 1 1/2 hours.
- Stir in cubed sweet potatoes, chopped turnips, and chopped cabbage; bring to a boil. Cover and simmer for 1 hour or until vegetables are tender.
- Remove the pork, cut into small pieces, and return to the soup. Reheat and discard the bone.
Tips & Substitutions
To enhance the flavor of your Garbure, consider adding a splash of white wine to the sautéed vegetables for depth. If navy beans aren't available, you can substitute with cannellini beans or even use a mix like 13 To 15 Bean Soup for added variety. For a vegetarian version, omit the pork and use vegetable broth instead.
Serving Suggestions
Garbure is hearty enough to be a meal on its own, but it pairs beautifully with crusty bread or a side salad. Consider serving it alongside Swiss And Rye Appetizers for a delightful touch. For a complete experience, offer a glass of robust red wine to complement the rich flavors of the soup.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of water to loosen the soup and heat gently on the stovetop or in the microwave until warmed through. The flavors will deepen after a day, making it even more delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Garbure(Bean, Cabbage And Meat Soup, French Riviera) contains roughly 2292 calories, with 61g protein, 368g carbohydrates, and 83g fat. It is an excellent source of vitamin C (511% of the Daily Value), dietary fiber (324% of the Daily Value), and iron (222% of the Daily Value). Note that it is relatively high in sodium, at 2501mg per serving (109% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make Garbure in advance?
Yes, Garbure tastes even better the next day as the flavors meld together. Prepare it a day ahead, then cool completely before refrigerating. Reheat slowly on the stove, adding a bit of water if needed to adjust the consistency.
What type of pork should I use?
Smoked pork butt is traditional for Garbure, providing a rich, smoky flavor. However, you can also use smoked sausage or ham hocks as alternatives. Just adjust the cooking time accordingly to ensure the meat is tender.
Can I freeze Garbure?
Absolutely! Let the soup cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and warm gently on the stovetop.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).