Garbure Basquaise

Western.Chefs's picture

Jan. 10, 2012


White navy beans 1 Pound
Dried peas 8 Ounce
Water 3 Quart
Whole cloves 2
Onion 1
Meaty ham hock/Knuckle 1
Bay leaves 2
Salt 1 Pinch
Potatoes 6 , cut into 1 inch cubes
Carrots 5 , sliced
Turnips 4 , cut into 1/2 inch cubes
Leeks 5 , sliced
Garlic 6 Clove (30 gm) , minced
Bay leaf 1
Ground thyme 1 Teaspoon
Cabbage head 1 Small , shredded
Sausage links 16 , cooked



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.


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.


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.

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 9326Calories from Fat 4375

 % Daily Value*

Total Fat 486 g747.7%

Saturated Fat 150 g750%

Trans Fat 0 g


Sodium 8775 mg365.63%

Total Carbohydrates 823 g274.3%

Dietary Fiber 188 g752%

Sugars 122 g

Protein 466 g932%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet