Garbure (South West Vegetable, Ham and Bean Soup)
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Ingredients
- 250 g cooked ham hock, shredded
- 400 g tinned haricot beans
- 0.5 white cabbage, finely shredded
- 300 g waxy potatoes, peeled and diced
- 2 carrots, diced
- 1 onion, finely diced
- 2 garlic cloves
- 900 ml chicken stock
- 2 bay leaves
Nutrition (per serving)
- Calories
- 367 kcal
- Protein
- 27.6 g
- Carbohydrate
- 40.7 g
- of which sugars
- 12.5 g
- Fat
- 8 g
- of which saturates
- 2.7 g
- Fibre
- 11.1 g
- Salt
- 4.26 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the onion, carrots, potatoes, garlic, chicken stock and bay leaves into a large pot and bring to the boil.
- 2
Reduce the heat and simmer for 20 minutes until the vegetables are nearly tender.
- 3
Add the cabbage and haricot beans and simmer for a further 15 minutes.
- 4
Stir in the shredded ham hock and simmer for 5 minutes to heat through.
- 5
Remove the bay leaves, season well and serve in deep bowls.
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