Bacon, Cabbage and Bean Soup

Bacon, Cabbage and Bean Soup Recipe

A cabbage soup that takes away the chill on a cold winter day
Yield:     Preparation Time:     Cooking Time: 2 hours
A French rustic recipe packed with earthy and unpretentious flavors.


1kg un-smoked bacon hock
½ savoy cabbage
350g potatoes; peeled, halved and chopped
250g dried haricot beans
150g turnip; peeled, quartered and chopped
1 large carrot, chopped
1 large onion, chopped
3 garlic cloves, finely chopped
2 tablespoons olive oil
2 tablespoons finely chopped fresh parsley

Recipe Instructions

Prepare the beans.

Soak the haricot beans overnight in cold water.

Cook the bacon.

Place the bacon hock in a deep pan with 2 liters of water.  Bring the water to the boil then cover and leave to simmer for 1 hour.  Turn the bacon occasionally as the liquid starts to reduce.  Simmer until the meat is tender and falling away from the bone.  Leave the hock in the liquid until cool.  Once cooled, remove the skin and tear the meat into small bite sized pieces.

Cook the beans.

Drain the beans and place in 1 liter of cold water.  Put on the heat and bring to the boil.  Skim off any scum that rises to the surface.  Lower the heat and cover.  Simmer for 1 hour until tender.  Drain the beans and set aside.

Cook the vegetables.

Heat the oil in a large saucepan over a medium heat.  Add the onion and cook for 10 minutes.  Add the carrots and cook for a further 5 minutes until tender.  Take 1.75 liters of the bacon’s cooking liquid and add to the saucepan.  Add the turnip and potatoes and simmer for 10 minutes.

Prepare the cabbage.

Cut the cabbage into quarters removing the core and slice it thinly.  Add the bacon pieces, cabbage and beans to the soup and simmer for 5 – 7 minutes until tender.  Remove the pan from the heat and stir in the garlic, parsley and plenty of black pepper.


Spoon into large warmed plates and serve with fresh crusty bread.