Garbure Basquaise

1 lb. white pea beans
1/2 lb. dried peas
3 bay leaves
1 onion, stuck with 2 cloves
3 qt. water
4 or 5 leeks, cut up
5 c. (about 6) potatoes, cut small
2 c. (4 or 5) sliced carrots
4 turnips, cut small
6 Tbls. minced garlic
1 tsp. thyme
1 sm. head shredded cabbage

Soak the beans and peas overnight. The following day, put them in a deep pan, with 2 bay leaves, onion, and water. Cook, salting water, until beans are just tender, but not mushy. Drain beans, reserving liquid. Keep them warm, and cook remaining ingredients except cabbage in the bean liquid until tender. Add shredded cabbage and beans. Cook over medium heat until cabbage is just done. The soup should be thick enough to hold a spoon upright. It takes a long time. This is almost an all day thing. Serves 8.

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2002 Elisa Martinez | This page last updated March 23, 2002