This Gascon vegetable soup is as hearty and simple as a soup can be! This is a true classic from the rustic cooking of the French countryside. This soup is so adaptable; you can use any number of ingredients to change up the flavor and texture according to your personal tastes. Try adding chopped shallots in place of some garlic, or parsnips in place of the potatoes. For an inexpensive treat, add homemade bacon thyme croûtes to the bowl for a filling and old-fashioned finish.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
- 4 tablespoons butter
- 3 leeks, white only, thinly sliced
- 1 medium turnip, peeled and finely chopped
- 3 carrots, peeled and sliced into coins
- 1 stalk celery, thinly sliced, greens reserved
- 4 cloves garlic, crushed and chopped
- 3 cups chopped green cabbage
- 1 15-ounce can cannellini beans, drained (white kidney beans)
- 3 medium potatoes, peeled and cubed
- 2 bay leaves
- 2 teaspoons dried parsley
- 1 teaspoon salt
- 3/4 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon rubbed sage
- 8 ounces ham, chopped
- 2 quarts chicken stock
In a large saucepan over medium-high heat, sauté the leeks, turnips, carrots, celery, and garlic in the butter until tender, about 12 to 15 minutes. Stir in the cabbage and sauté it for 2 minutes. Add the remaining ingredients and bring to a simmer. Allow the soup to gently simmer, uncovered, for 20 minutes, until the potatoes and cabbage are tender. Remove the bay leaves and serve the soup hot.
This Gascon vegetable soup recipe makes 8 to 10 servings.