Smokey Gabure Soup


Serve this soup with some crusty bread.

Smokey Gabure Soup


1 cup dried navy beans

1 smoked ham hock

1 Tbsp. vegetable oil

1 onion, cut in 8 wedges

2 leeks, split lengthwise, and cut into 1-inch long pieces

2 shallots, thinly sliced

2 garlic cloves, crushed

10 cups chicken broth

2 carrots, sliced lengthwise, and cut into 1-inch long pieces

2 celery stalks, cut in 1-inch long pieces

2 turnips, peeled and quartered

2 Yukon gold potatoes, peeled and cubed

1 small green cabbage, shredded



Rinse the beans and put them in a soup pot covered with several inches of cold water, bring to a boil and boil for 1 minute. Cover and set aside for 1 hour at room temperature. Drain the beans and rinse out pot. Add vegetable oil over medium-high heat and add onion, leeks, shallots, and garlic. Stir the vegetables around until they’re coated with oil and turn the heat to low, cover the pot, and cook, stirring frequently until vegetables are soft about 10 minutes. Pour broth into pot and add carrots, celery, turnips, potatoes, cabbage, beans, and ham hock. Bring to a boil. Reduce heat so that soup simmers gently partially cover and cook for 1 hour, stirring now and then. Season soup with salt and pepper and cook for another 2 hours. Add more broth/water if necessary.  Ingredients should be covered with liquid at all times. Remove ham hock and serve.


Inspired by Around My French Table


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