Garbure Béarnaise

Vegetable Stew with Ham

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

This dish is a bunch of vegetables stewed together to make a porridge like soup so thick that a spoon can stand up in it.


  • ½ pound dry lima beans
  • ½ pound dry white beans
  • 1 (


  1. Soak lima and white beans separately for about 4 hours. About 1 hour before beans are to be cooked, start the garbure.
  2. Put ham into a large kettle with the water. Stick the cloves into 1 onion. Add to kettle. Dice the remaining onion into the kettle. Add carrots, turnips, rutabaga, leeks, garlic and potat