Mixed Vegetable Soup

La Garbure. France

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1 cabbage
  • 1lb salt pork
  • 6oz haricot beans
  • 3 large potatoes
  • 2 large carrots
  • 1 large turnip
  • 2 leeks
  • 2 onions
  • 1 garlic clove
  • Spring of thyme
  • Salt and pepper


    The haricot beans are best soaked overnight before the soup is made. Cut the cabbage in quarters. Cut the potatoes in half, and slice the other vegetables and the garlic. Put all the vegetables into a large pan and cover them with cold water. Season well with salt and pepper, and simmer for one and a half hours. Add the pork and simmer for one hour until the meat is tender. Remove the pork to serve separately. To serve the soup, fry a slice of bread for each person in butter until golden. Put the bread into bowls and pour on the vegetable soup.