FrenchMedium · Hot
Gascon Garbure with Ham and Cabbage
White beans, cabbage, ham, potato, and carrot are simmered with thyme into a thick, sustaining country soup that fills the bowl right to the brim and the kitchen with a Sunday-afternoon sort of warmth. Every ingredient is a kitchen staple you already know by name — no surprises, just a pot of real, nourishing food.
Prep
20 min
Cook
35 min
Total
55 min
Method
Prep
1
Dice the yellow onion and slice the garlic cloves. Peel and chop the carrots into half-moons. Set aside.
2
Core the cabbage and slice into thin strips. Peel and cube the potatoes into 2-centimeter pieces. Drain and rinse the white beans.
3
Cut the ham into bite-sized cubes, removing excess fat if desired.
Build the Soffritto
4
Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Simmer the Garbure
6
Add the sliced cabbage to the pot and stir to combine with the aromatics. Cook for 3 minutes until the cabbage begins to wilt.
7
Pour in the water and add the cubed potatoes. Bring to a gentle boil, then reduce heat to medium-low.
8
Stir in the white beans and add the salt. Simmer uncovered for 20 minutes until the potatoes are tender and the cabbage has melded into the broth.
Finish and Serve
9
Add the cubed ham to the pot and stir gently. Cook for 5 more minutes until the ham is heated through.
10
Season with black pepper and additional salt to taste. The garbure should be thick and comforting — a cross between a soup and a stew.
11
Ladle into warm bowls and serve with crusty bread for soaking up the flavorful broth.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -3
Calories
455
per serving
High in protein · 31gSource of fibre · 7gLow sugar · 4gLow saturated fat · 3g
Protein
31g
Carbs
61g
Fat
11g
Sat. fat
3g
Fiber
7g
Sugar
4g
Sodium
1137mg
Gluten FreeDairy FreeEgg FreeNut FreeSoy FreeHeart HealthyDiabetes FriendlyDigestive SupportHigh ProteinHigh Fiber
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.9
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.5m³
Runoff
0.2g P
Ham drives 69% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
5
Salty
1
Sour
2
Bitter
3
Spicy
Textures
TenderCreamyChewy
Aromas
SmokySavoryEarthyHerbaceous
Kitchen Equipment
Primary Tool
Dutch OvenCounter FootprintMedium
Safety & Storage
High Risk Population
This recipe is free from the top 8 allergens (milk, eggs, fish, shellfish, peanuts, tree nuts, wheat, soy). However, always verify ingredient labels for sulfite sensitivity, as some pre-packaged ham products may contain sulfite preservatives.
Cross Contamination
Use separate cutting boards and utensils for raw ham to prevent cross-contamination with vegetables. Clean all surfaces thoroughly with hot soapy water after handling raw meat.
Cooking Temperature
Bring soup to a gentle boil initially (212°F/100°C) before reducing to medium-low for simmering. Ensure ham reaches an internal temperature of 145°F (63°C) for food safety.
Storage
Cool soup completely before refrigerating in airtight containers. Consume within 3-4 days. For longer storage, freeze in portioned containers for up to 3 months.
Handling
Handle the Dutch oven carefully when adding ingredients to hot liquid to prevent splashing. Use oven mitts when stirring or adjusting heat.
Equipment Safety
When slicing cabbage into thin strips, use a stable cutting board and keep fingers away from blade. Ensure potatoes are securely held when cubing to prevent slipping.
Pro Tips
Technique
For an even richer broth, briefly sauté the aromatics a minute longer until they're slightly caramelized — this adds depth without any extra ingredients.
Substitution
If you need a vegetarian version, swap the ham for smoked tofu or add extra white beans; the dish will still be hearty and satisfying.
Storage
This garbure actually tastes better the next day as the flavors meld. Store in an airtight container in the refrigerator for up to 4 days.
From the chef
This Garbure reminds me of my grandmother's kitchen in the south of France — rich, comforting, and built on simple, honest ingredients. I've crafted this allergen-friendly version so everyone at the table can enjoy the same soul-warming bowl. White beans and cabbage create that wonderful silky broth without any gluten or dairy, and the smoky ham ties everything together beautifully.
TagsTraditionalHeartyComfort FoodWinter WarmthOne PotSlow Simmered
Source: generated · May 30, 2026