Garbure Basquaise Recipe

Summary

Cooking Time1 Hr 0 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
DishMain Ingredient

Ingredients

 White navy beans1 Pound
 Dried peas8 Ounce
 Water3 Quart
 Whole cloves2
 Onion1
 Meaty ham hock/Knuckle1
 Bay leaves2
 Salt1 Pinch
 Potatoes6 , cut into 1 inch cubes
 Carrots5 , sliced
 Turnips4 , cut into 1/2 inch cubes
 Leeks5 , sliced
 Garlic6 Clove (30 gm), minced
 Bay leaf1
 Ground thyme1 Teaspoon
 Cabbage head1 Small, shredded
 Sausage links16 , cooked

Nutrition Facts

Serving size: Complete recipe

Calories 9326 Calories from Fat 4375

% Daily Value*

Total Fat 486 g748.3%

Saturated Fat 150.9 g754.4%

Trans Fat 2.2 g

Cholesterol 1200.2 mg

Sodium 8775 mg365.6%

Total Carbohydrates 823 g274.2%

Dietary Fiber 188 g751.9%

Sugars 122.6 g

Protein 466 g932.6%

Vitamin A 1348% Vitamin C 979.5%

Calcium 199.1% Iron 426.5%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Take a bowl and add beans and peas into it and pour enough to cover it. Allow the beans and peas to soak overnight or quickly soak it and drain the water.

MAKING
2. Take a deep kettle and add peas, beans, and water.
3. Tuck cloves into onion and steep it into beans with bay leaves, ham hock and salt.
4. Cook until the beans turn soft and season it with salt.
5. Drain by reserving some liquid for further cooking. Remove bay leaves and onion.
6. Cover the beans and keep it in a warm oven.
7. Add the reserved bean liquid to a saucepan and cook it with potato, carrots, turnip, leeks, garlic cloves, bay leaf and thyme until the vegetables turn soft. Stir in sausage, cabbage, beans, and lean meat from the ham hock.

SERVING
8. This thick soup can be served directly from the kettle or it can be served after topping with Swiss cheese. The cheese should be softened under a broiler.
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