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French Garbure Stew

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French Garbure Stew:  A  hearty chicken and vegetable peasant soup fortified with white beans and sausage for some magnificent comfort food!

A bowlful of French Garbure Stew

French Garbure Stew

Have you ever heard of a French garbure stew? Until we picked out February’s French Fridays with Dorie recipes, neither had I. Turns out it’s a peasant soup or stew hailing from Gascony in southwest France. Typically made with a ham bone, Dorie gave us the option of using pork shoulder which worked wonderfully. I added the optional garlic sausage, but not the duck leg, plus a boatload of veggies and beans and let this savory French garbure stew simmer away.

French Garbure Stew overhead shot with dinner rolls


A Hearty Stew with Supermarket Ingredients!

Bill came home from work and walked straight to the kitchen, following the enticing aroma of this French garbure stew. “This looks like my kind of soup,” he volunteered. And I agreed. I didn’t mention the turnips as he dug in, and neither did he. Not this enables me to add them to the foods he will now eat, but it was a small victory.

I used some Smoked Linguica Sausage from Whole Foods which just reinforced the spice and garlic flavors in this incredible stew. The onions, garlic, leeks and shallots along with pork, sausage, a plethora of veggies, canellini beans and broth can all be purchased at the supermarket, and ensure that anyone can add to this dish to their menu.

The recipe can be found in Around My French Table by Dorie Greenspan. Bill and I both gave this rustic peasant food high praise…so if you need some hearty comfort food, this garbure will not disappoint.

Yield: 6 servings

French Garbure Stew

French Garbure Stew

A hearty French Stew with sausage, beans and loads of vegetables.

Prep Time 20 minutes
Cook Time 2 hours 50 minutes
Total Time 3 hours 10 minutes


  • ½ cup cannellini beans
  • 2 strips of bacon, cut into small pieces
  • 1 medium sized Spanish onion, cut into 8 wedges
  • 2 garlic cloves, crushed
  • 1 leek, white and light green parts only, split lengthwise, washed and cut into 1-inch long pieces
  • 4 green onions, thinly sliced
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried savory
  • 6 cups chicken broth (or 6 cups water + 3 chicken bouillon cubes )
  • 2 medium sized carrots, trimmed, peeled, quartered lengthwise and cut into 1-inch long pieces
  • 2 stalks of celery, trimmed and cut into 1 inch long pieces
  • 1 medium sized turnip, peeled and diced
  • 1 medium sized potato, peeled and diced
  • ⅓ medium sized green cabbage, cored, outer leaves removed, shredded
  • 2 chicken legs, deskinned
  • 1 ½ tsps garlic salt
  • 1 tsp white pepper
  • ½ tsp crushed red pepper
  • 2 cooked pork sausages, cut into ½-inch slices (I used Smoked Linguica Sausage)


  1. Rinse the beans, cover with few inches of water, bring it to a boil and boil for 1 minute. Turn off the heat, cover and set aside for 1 hour or refrigerate overnight.
  2. When ready to cook, drain off the beans, rinse and keep aside. Dutch oven pot over medium-low heat.
  3. Add the pieces of bacon to a Dutch oven or large soup pot. Turning them often, cook the bacon bits until they are browned and crispy. Then transfer the bacon bits into a bowl, leaving the fat in the pot for cooking.
  4. Keeping the heat at medium-low, add the Spanish and green onions, garlic, leek, the bay leaves and the herbs, stir and mix so that the veggies are are well coated with the fat and herbs. Cover and stir frequently, cooking until the vegetables become soft and translucent, about 10 minutes.
  5. Pour the broth or water and bouillon cubes into the pot, add the carrots, celery, turnip, potato and cabbage as well as the reserved cannellini beans, the chicken legs and half of the cooked bacon bits.
  6. Bring the pot of vegetables and meat to a boil, then reduce the heat to a gentle simmer.
  7. Partially cover the pot, and simmer for one hour, stirring occasionally.
  8. After an hour, remove the chicken legs. Using two forks, remove the meat from bones, discard the bones and put the meat back into the simmering pot of stew.
  9. Stir in the garlic salt, white pepper and crushed red pepper and simmer the stew for another 45 minutes.
  10. Add the sliced sausage and stirring occasionally simmer for the final 45 minutes.
  11. Check the seasonings, add more salt and pepper if needed, then turn off the heat and ladle it into the serving bowls.
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44 comments on “French Garbure Stew”

  1. That looks like my hubby in a bowl right here. He is gonna love this one lady! 🙂 Thanks!

  2. Nope , never heard of garbure until now 😀 Love this pretty delicious soup , I bet it tastes as wonderful as it looks !

  3. That look delicious Liz. Had never heard of Garbure but I think I like it! Your breads also look so appetizing!! Have a great weekend.

  4. SOOOO yummy! How perfect for these cold winter days!

  5. I actually ever heard of garbure, what a great hearty and rustic soup. I could use a recipe where I could slip turnips without me noticing lol.

  6. I’ve never heard of it but it looks absolutely delicious! 🙂

  7. Looks great with so much of veggies and beans…love it!

  8. It is pouring rain as I type and this soup would make the perfect cozy Friday dinner!

  9. I love the look of this hearty meal. And it must have so much flavour with all the different kinds of meat in it. And this would be very nourishing on a cold wet night too – very comforting. I’m glad Bill was pleased and I hope he’s recovering well from his surgery xx

  10. This looks like such a satisfying stew!

  11. My husband loved it too. I’m guessing because it was more meat than soup:-)

  12. Lizzy,
    The stew looks delicious and the hubby would love it.

  13. It looks delicious but I have never heard of it either. I printed the recipe so that I can give it a try, 🙂


  14. This was a winner in our house, too! Yours looks fabulous, Liz…lovely photos! Happy weekend!

  15. We loved this, too! Lovely photos!

  16. This was definitely a husband-friendly dish. Yay! I liked it too. Glad to hear that Bill is already back at work. What a trooper.

  17. Oooooh, yummy… we have cooler weather here now Liz, so this is being bookmarked!

  18. I was raised on French peasant food so this would suit me perfectly. It brings me back to my grandmother.

  19. When I took my first French cooking class (more than 30 years ago, gulp!gulp!), garbure was on the menu. It was classic, all vegetables, of course, and we pureed half of it to make a heartier soup. I’ve made it often. Dorie’s version was just as good and I like the addition of meat. With a soup like this, you can hide evil things like turnips and cabbage. Your photos show lots of beans – did you double the amount? I actually halved all the ingredients but doubled the beans. I hope your hubby is on the mend and is minding his P’s&Q’s. You, too. Hope you’re all bouncing back from a very tough week.

  20. Never heard of garbure. I like rustic, chunky soups! Looks just delicious! 🙂 ela

  21. I hadn’t heard of “garbure” until I read your post right now. But, it sure looks like a hearty meal for these cold winter days. Would you believe we have another storm coming our way tonight?! GOD! sighsssss 🙁

  22. A hearty and delicious stew!
    Have a lovely weekend, Liz!

  23. A warming and delicious vegetable filled dish 😀

    Choc Chip Uru

  24. I wish your blog had smell-o-vision so we could all experience the aroma of this dish.

  25. I’ve never heard of garbure either but now I know what it is, so thanks! Looks like a wonderfully warming and wholesome winter dish that would be pretty economical to make as well. Lovely!

  26. I did not expect this to be a Mr. Skinny Chick approved recipe. Color me impressed 🙂

  27. This was soooo good. All those lovely veggies, the pork. How can you beat that? Definitely making this one again. Easy, tasty, filling.

  28. This is a new one for me also but I’m very willing to know it up close and personal!

  29. Dear Lizzy,
    Sounds delicious. I love soup. Blessings dear. Catherine xo

  30. This looks amazing. I would have to say peasant food should translate into winter food. Another storms means this is needed.

  31. Liz this stew looks amazing and the ingredients even better. Bill does not need to know this dish had turnips in it. If he does not read your posts, This secret is safe with us. I am so glad Bill is on recovery. Take Care, BAM

  32. I love the idea of using a smoked sausage next time and I found that this was a soup that I could sneak in many vegetables that my son, like Bill, doesn’t usually eat.

  33. Looks fantastic, especially with that bread on the side. Happy to see that Bill is okay now, and that
    things can settle down for you both.

  34. I had not heard the term before this week either- and had no idea what Dorie had us making until I read through the recipe. And was pleasantly surprised. And then made the stew and was even more pleasantly surprised 🙂 Yup – we loved it in this house and the ever falling snow makes it the perfect time of year for garbure. Now that I know what it is……

  35. I’m so glad you both enjoyed this one. This was definitely a crowd-pleaser. Plenty of vegetables, but also plenty of meat flavor.

  36. New to your site and you have such a great space! I never heard of garbure either. So much to learn still, it looks fabulous!

  37. Your version looks delicious!

  38. So glad this went over well with everyone! It sounds fantastic – especially garlic-boosted, as you made it.

  39. LOL, another Dorie winner for Bill. Your garbure looks devine. I had lots of stuff, no soup.

  40. LOL, did you mention it to Bill afterwards?? 🙂 he might have grown into some veggie flavors and doesnt know it… !

    Your stew looks great, we didnt use the duck leg here either!

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