French Ham and Vegetable Stew

French Ham and Vegetable Stew National Onion Association
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Description

This comforting and hearty ham and vegetable stew is a twist on the French dish called Garbure. It starts with the mirepoix, a flavorful mix of onion, carrot, and celery.

Ingredients

2 tablespoons olive oil
1 large yellow onion, chopped
1 medium carrot, peeled and chopped
1 large rib celery, chopped
2 medium gold potatoes, chopped
4 cups unsalted chicken stock
1 (3-to-4-inch) sprig each of fresh rosemary and thyme
1 dried bay leaf
1 (15-ounce) can white kidney beans, drained and rinsed
8 ounces diced cooked ham
1 cup thinly sliced napa or savoy cabbage
¼ teaspoon fine sea salt, or to taste
¼ teaspoon ground black pepper, or to taste
Chopped fresh parsley for garnish

Makes: 4 servings
Prep Time: 10 minutes
Cooking Time: 20 minutes

Directions

Heat the olive oil over medium-high in a large soup pot or Dutch oven. Add the onion, carrot, and celery and cook for 5 minutes, stirring often, until the vegetables begin to soften. Add the potatoes and cook for 3 more minutes.

Pour in the stock and add the sprig of rosemary and thyme and the bay leaf. Increase the heat to bring the soup to a boil and then reduce the heat slightly, and allow the soup to simmer for 5 minutes, or until the vegetables are tender.

Stir in the beans and ham. Cook until heated through, about 2 minutes. Add the cabbage, salt, and pepper. Discard the sprigs of rosemary and thyme and the bay leaf. Serve warm sprinkled with parsley.

Per serving: About 312 cal, 16 g pro, 29 g carb, 15 g fat, 33 mg chol, 1826 mg sod, 4 g fiber.

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