Soupe au Lard et au Chou (Soup with Bacon and Cabbage)
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This cabbage soup is typical of the kind you would have eaten on a French farm years ago. It is very comforting in the winter season.
Hands-on: 15 minutesTotal: 2 hours 15 minutes
- 1 lb. unsliced bacon, or pork belly, cut in ½"-wide slices
- ½ lb. ham, cut in ½"-wide slices
- 1 medium cabbage, shredded
- 3 medium carrots, peeled and thinly sliced
- 4 medium potatoes, peeled and thinly sliced
- 1 turnip, peeled and thinly sliced
- 2 medium leeks, thinly sliced
- 1 large onion, peeled and minced
- 1 bay leaf
- 1 cup cooked kidney beans
- 1 tsp. ground black pepper
- Fill a large saucepan with cold water. Add the pork and the ham. Bring to a boil over high heat. After 10 minutes, use a wooden spoon to skim the foam out.
- Add all the vegetables to the saucepan. Add a bay leaf, bring to a boil over high heat, and then reduce to a low heat. The soup should simmer for at least 2 hours. Stir in beans and pepper at the end and remove the bay leaf.
- Serve the soup very hot.