Garbure(Bean, Cabbage And Meat Soup, French Riviera) - cooking recipe

Ingredients

1 lb. navy beans
6 c. water
1 c. chopped onions
2 c. sliced carrots
3 leeks (white part only), sliced
2 cloves garlic, minced
2 Tbsp. olive or vegetable oil
2 lb. smoked pork butt
6 c. water
1/2 c. chopped fresh parsley
1 Tbsp. salt
2 bay leaves
1 tsp. thyme
1/4 tsp. freshly ground pepper
4 whole cloves
2 c. cubed sweet potatoes
2 c. cubed turnips
2 c. shredded green cabbage

Preparation

Cook beans in
6 cups water in a large saucepan.
Bring to a boil
and let boil for 2 minutes.
Remove pan from heat.
Let stand for 1 hour.
In large, fat casserole or soup kettle, saute onions, carrots, leeks and garlic in oil only until wilted.
Place pork butt on top of vegetables.
Add beans with their cooking liquid.
Stir in 6 additional cups of water with parsley, salt, thyme, pepper, bay leaves and cloves.
Cover and simmer 1 1/2 hours.
Stir in potatoes, turnips and cabbage; bring to a boil. Cover and simmer 1 hour or until vegetables are tender.
Remove pork; cut into small pieces and return meat to soup and reheat. Discard bone.
Makes 6 1/2 quarts.