Soupe aux Gourganes (Gourgane Bean Soup)
Created by Marramamba on August 10, 2015
- Servings: 6
- Prep Time: 30m
- Cook Time: 90m
- Recipe #20532
Ingredients
- 2 tablespoons oil (vegetable oil)
- 2 yellow onions, finely chopped
- 12 cups water
- 2 chicken bouillon cubes
- 500 to 750 mL gourgane beans (2-3 cups shelled, or broad beans)
- 200 grams salt pork (7 ounces, cut in large pieces)
- 1 tablespoon dried savory
- Freshly ground pepper
- 75 ml dry barley (1/3 cup dry pearl barley, carefully rinsed)
- 1/2 cup coarsely chopped celery
- 1/2 cup coarsely chopped carrots
- 1/2 cup yellow string beans (cut in 1/2 inch, 1 cm pieces)
- Flat-leaf parsley, finely chopped (fresh)
- Green onion, finely chopped
How to Make
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Step 1: In a large saucepan, heat oil over medium heat and cook onions just until tender but not browned, 2 to 3 minutes. Add water and stock cubes and bring to a boil. Add gourgane beans, salt pork, savory, and pepper. Reduce heat to low and simmer, uncovered, for 1 hour.
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Step 2: Add barley and simmer for another 30 minutes. Add celery and carrots and continue simmering for 25 minutes. Add string beans and cook for 5 minutes.
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Step 3: Check seasoning, adding salt and pepper to taste. Serve sprinkled with parsley and green onions.
Nutritional Facts
- Serving Size: 1 (677.9 g)
- Calories 391.9
- Total Fat - 32 g
- Saturated Fat - 10.6 g
- Cholesterol - 51.3 mg
- Sodium - 966.8 mg
- Total Carbohydrate - 20 g
- Dietary Fiber - 5.2 g
- Sugars - 4.9 g
- Protein - 6.9 g
- Calcium - 57.5 mg
- Iron - 1.7 mg
- Vitamin C - 8.8 mg
- Thiamin - 0.2 mg