Garbure (Gascon Cabbage, Bean and Duck Soup)
A very thick South West French soup of white beans, cabbage and vegetables with confit duck and ham.
- Time2 hr 30 plus soaking
- LevelMedium
- Costabout £2.33 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 237kcal
- 23.8gcarbs
- 5.8gof which sugars
- 8.2gfat
- 2.7gsaturates
- 16gprotein
- 6.3gfibre
- 0.8gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Drain the soaked beans. Put them in a large pot with the ham hock, water and bay leaves. Bring to the boil, skim, then simmer for 1 hour.
60 min - 2
Meanwhile, lift the duck legs from their fat, scraping off most of it. Melt 2 tbsp of the duck fat in a frying pan and cook the onion and garlic for 8 minutes until golden. Save the rest of the legs for later.
8 min - 3
Add the onion, garlic, carrots, turnip, potatoes and thyme to the pot. Simmer for 30 minutes.
30 min - 4
Add the cabbage and the duck legs. Simmer for 30 minutes more, until the cabbage is tender and the beans are creamy.
30 min - 5
Lift out the hock and the duck legs. Shred the meat from both, discarding bones and skin, then return to the pot.
- 6
Season with black pepper and taste before adding salt, as the ham is salty. Serve very hot in deep bowls.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
