How to make it

  • Soak the navy beans overnight or at least for several hours.
  • Drain and rinse them.
  • Wash and prepare the vegetables.
  • Pour water into a large soup pot and add all the vegetables except the potatoes, bouquet garni (bay leaf, thyme, parsley tied together), and garlic.
  • Cover the pot and cook the soup slowly over low-medium heat for about 1 l/2 hours.
  • Add more water as necessary.
  • Add the whole potatoes, herbs, sausages, garlic and bacon fat and continue cooking slowly for another hour and 15 minutes.
  • At this point, taste the seasonings and add salt and pepper. (It may need very little salt because of the salt pork).
  • Take out the whole potatoes, sausage, and pork and keep them in a warm place.
  • Simmer the soup for 15 minutes, remove the bouquet garni,
  • serve it hot, accompanied by slices of French bread.
  • After the soup, serve the potatoes and the sausages on a separate plate (1 for each person), accompanied by a fresh green salad and more slices of French bread .
  • Garbure should be served at the table steaming hot, and it should be accompanied by plenty of French bread and red wine.

Reviews & Comments 2

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    " It was excellent "
    trigger ate it and said...
    I am a big soup fan and this Garbure Bearnaise Bearn Country Soup Recipe is unique and delicious I love all these fresh vegetables especially leeks .
    High Five Joymarie
    Flagged as beautiful and unique
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    " It was excellent "
    witchywoman ate it and said...
    I'm not much of of soup fan, but this I would definately like! Thank you for a great recipe! ^5
    Was this review helpful? Yes Flag

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