FRENCH WHITE BEAN AND CABBAGE SOUP
Make and share this French White Bean and Cabbage Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Greens
Time 8h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over medium heat.
- Add in the onion, carrot, and garlic; cover and cook 5 minutes or until softened.
- Transfer the cooked vegetables into a 6-quart slow cooker.
- Add in the cabbage, potato, beans, stock, and thyme; season to taste with salt and pepper.
- Cover and cook on LOW for 8 hours.
- Just before serving, stir in the liquid smoke (if using), and parsley; taste to adjust seasonings.
CABBAGE AND WHITE BEAN SOUP
Steps:
- Soak beans in cold water to cover by 2 inches at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain in a colander.
- Stick clove into onion. Bring ham hocks and 3 quarts water to a boil in a wide 6- to 7-quart heavy pot, skimming off any froth, then reduce heat and simmer, covered, 1 hour. Add beans, onion, parsley, bay leaf, thyme, and garlic and simmer, uncovered, stirring occasionally, until beans are almost tender, 40 to 50 minutes.
- When beans are almost done, peel potatoes and cut into 1-inch pieces. Add potatoes and cabbage to beans, then simmer, uncovered, until vegetables are very tender, 20 to 25 minutes.
- Remove ham hocks. When ham hocks are cool enough to handle, discard skin and bones, then cut meat into bite-size pieces. Stir into soup with salt and pepper to taste. Discard bay leaf and onion.
- Spread butter on both sides of bread, then toast in a 12-inch heavy skillet over moderate heat, turning over once, until golden, about 2 minutes total.
- Serve soup with toasts.
SMOCKED HAM HOCK BEAN CABBAGE SOUP (GARBURE)
The Garbure is a rustic soup from the Gascony region consisting of smoked ham hock, beans, cabbage and seasonal vegetables slowly stewed. It's rich, full of smokey flavor and intentionally thick: it's said a Garbure is ready when the ladle can stand upright in the pot. This robust soup is a great classic of French mountain cooking and best enjoyed on a blistery Winter day. Rural origins Like many French dishes, the Garbure was once peasant food, only cooked and enjoyed in rural areas of the South West of France....
Provided by Audrey
Categories Fall
Yield 8-12
Number Of Ingredients 1
Steps:
- The day before, add the dried beans to a bowl and cover with water. Let soak overnight, or at least 12 hours.
- Make the broth - poke the cloves into the whole peeled onion. Add the onion, celeri branch, bay leaves, thyme and ham hock into a large pot over high-medium heat. Add about 4.5 litres (18cups) of water or enough to cover the ham hock. Bring the water to a bowl, lower the temperature to low and simmer for 1 hour, covered.
- In a large frying pan, melt the duck fat over medium-high heat. Add the garlic, carrots, turnips and leek. Cook for about 6-7 minutes, stirring occasionally until the leek is translucent (but not caramelized yet).
- After the one hour, add the vegetables and drained beans to the broth. Season with salt and pepper. Simmer for one hour, covered.
- In the meantime, blanch the cabbage - heat up a medium pot of salted water and bring to a boil. Add the shredded cabbage and cook for 3 minutes until the leaves slightly soften. They should keep their vibrant color. Immediately transfer the cabbage to a colander and pass under cold water to stop the cooking process. Set aside to drain.
- After the one hour, add the blanched cabbage to the soup and simmer for 30 minutes, covered. Add the potatoes to the soup and simmer for 30 more minutes, covered.
- Remove the ham hock from the pot and transfer it onto a cutting board. Discard off the skin and excess fat and shred the meat with a fork; at this point the meat should fall off the bones easily. Return the shredded meat to the pot. Remove the clove-spiked onion, celeri and herbs from the pot. Discard the cloves and herbs, chop up the onion and celeri and place them back in the soup.
- Cook for 15 more minutes with no lid and adjust seasoning if needed. To test the thickness of the soup, stick a soup ladle in the pot: if it stands upright on its own, it's ready. It not, continue simmering the soup until it thickens more.
- Serve in individual bowls with a light sprinkle of red pepper flakes and big slices of bread on the side.
Nutrition Facts : Calories 200, Fat 20 grams
GARBURE (FRENCH CABBAGE AND WHITE BEAN SOUP)
Soulful duck and vegetable soup that is a perfect comfort food in the winter chill. Serve hot with toasted bread and plenty of red wine.
Provided by cyrus
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 2h
Yield 20
Number Of Ingredients 17
Steps:
- Cook and stir bacon in a large pot until browned, about 5 minutes. Add onion and garlic; cook until soft, about 5 minutes.
- Pick meat off the duck bones and chop. Discard skin and bones. Add duck meat to the pot. Stir in chicken stock, navy beans, cabbage, turnips, celery, thyme, rosemary, and sage. Tie parsley and bay leaf together; add to the pot. Simmer until turnips are tender, about 1 hour.
- Stir potatoes and carrots into the pot; cook until soft, about 20 minutes. Discard parsley sprigs and bay leaf. Season soup with salt and pepper.
Nutrition Facts : Calories 175.1 calories, Carbohydrate 18.3 g, Cholesterol 20.6 mg, Fat 7.7 g, Fiber 3.8 g, Protein 9.1 g, SaturatedFat 2.6 g, Sodium 727.6 mg, Sugar 3 g
CHICKEN BEAN CABBAGE SOUP
Make and share this Chicken Bean Cabbage Soup recipe from Food.com.
Provided by naturefood
Categories < 30 Mins
Time 25m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 11
Steps:
- combine all ingredients.
- bring to boil.
- simmer for 10 minutes.
- serve!
Nutrition Facts : Calories 188.1, Fat 2.1, SaturatedFat 0.5, Cholesterol 11.9, Sodium 766.9, Carbohydrate 33.1, Fiber 8.4, Sugar 6.3, Protein 11.6
PROVENCAL HAM & BEAN SOUP
There is nothing quite like the wonderful feeling of when you open the door and smell this delicious stew bubbling away in the slow cooker. To make preparation even easier, I like to start it the night before, and then all I have to do is turn on the slow cooker in the morning. -Lyndsay Wells, Ladysmith, British Columbia
Provided by Taste of Home
Categories Lunch
Time 7h15m
Yield 10 servings (3-1/2 quarts).
Number Of Ingredients 13
Steps:
- Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Transfer beans to a 6-qt. slow cooker. Add tomatoes; crush with a wooden spoon until chunky. Stir in ham, vegetables, garlic, seasonings and stock. Cook, covered, on low 7-9 hours or until beans are tender. Serve with bread.
Nutrition Facts : Calories 212 calories, Fat 2g fat (0 saturated fat), Cholesterol 17mg cholesterol, Sodium 887mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 9g fiber), Protein 17g protein.
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- Rinse the beans, cover with few inches of water, bring it to a boil and boil for 1 minute. Turn off the heat, cover and set aside for 1 hour or refrigerate overnight.
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5/5 Total Time 3 hrsServings 8
- In a large pot, combine the smoked ham hocks with the cannellini beans and water and bring to a boil. Cover and simmer over low heat for 1 hour. Add the potatoes, leek, celery, carrot, parsnip, cabbage and 1/2 teaspoon of salt. Cover the stew and simmer over low heat for 1 hour.
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- Preheat the broiler. Ladle the hot stew into 8 heatproof soup bowls and place the bowls on a large cookie sheet. Cover each bowl with a toast and spread the cheese on top. Broil 4 inches from the heat, rotating the bowls as necessary, until the cheese is lightly browned, about 3 minutes. Serve right away.
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