Soupe au Lard et au Chou (Soup with Bacon and Cabbage)

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.

Serves: 4Hands-on: 15 minutesTotal: 2 hours 15 minutesDifficulty: Easy

Serves: 4


  • 1 lb. unsliced bacon, or pork belly, cut in 1⁄2-inch-wide slices
  • 1⁄2 lb. ham, cut in 1⁄2-inch-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.