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Garbure (French Ham and Vegetable Soup)


  • Author: Ashley Thomas

Ingredients

  • 1 leftover ham bone with meat
  • 10 cups water, enough to cover the ham bone
  • 2 tablespoons apple cider vinegar
  • 3-4 bay leaves
  • 1 Serrano pepper, sliced but still intact
  • 2 tablespoons avocado oil
  • 1 onion, chopped
  • 2 medium leeks, chopped
  • 4 garlic cloves, minced
  • ¼ cup dry white wine (I used Chardonnay)
  • 1 large sweet potato, diced
  • 2 carrots, diced
  • 2 celery, diced
  • 2 turnips, diced
  • ½ head napa or savoy cabbage, cut into strips
  • 1 small handful of parsley, chopped
  • 1 tablespoon minced fresh thyme
  • 1 teaspoon cumin
  • ¼ teaspoon black pepper

Instructions

  1. Add the ham bone, water, apple cider vinegar, bay leaves and serrano pepper to the slow cooker. Set on high for 5 hours.
  2. Remove the bone from the pot and take the meat off of it. Add the meat and bone back to the pot and cook for another 2 hours on high.
  3. Next, add oil to a saute pan over medium heat, then add the onion, leeks and garlic cloves. Saute for 7-8 minutes, or until the onions have started to caramelize.
  4. Add this to the slow cooker along with the remaining ingredients.
  5. Cook for 3 hours on high, or until the vegetables are tender.