Garbure

• 1/4 pound salt pork, diced
• 4 small potatoes, peeled and halved
• 2 garlic cloves, chopped
• 2 leeks, trimmed, washed (page 465), and sliced
• 2 carrots, cut into 2-inch lengths
• 1 turnip, peeled and quartered
• 1 small head of cabbage, cored and chopped
• 1 cup dried large white beans, like Tarbais, cannellini, or limas, soaked overnight (or boiled for 2 minutes and soaked for 2 hours) and drained
• 2 fresh thyme sprigs
• 2 bay leaves
• 5 fresh parsley sprigs
• 5 whole peppercorns
• 1/2 to 1 pound Duck Confit (page 330), goose confit, fresh garlic or sweet sausage, or a combination
• Salt to taste

1. Bring a large kettle of water to a boil.
2. Put the salt pork in a large saucepan over medium heat.
3. Cook, stirring occasionally, until the cubes brown nicely, adjusting the heat as necessary.
4. Add all the vegetables except the beans and continue to cook, stirring occasionally, until they brown a bit.
5. Add the beans, cover with water by about 2 inches, and bring back to a boil over high heat, then adjust the heat so the mixture simmers.
6. Add the thyme, bay leaves, parsley, and peppercorns (if you like you can tie them into a little cheesecloth bag first).
7. Simmer, uncovered, for about 2 hours, or until the beans and vegetables are tender.
8. Add the confit and/or sausage to the simmering soup and cook until the confit is warmed through and/or until the sausage is cooked through, 15 to 30 minutes more.
9. Remove the confit and/or sausage, slice, and divide among serving bowls.
10. Ladle the soup and its vegetables and beans into the bowls and serve hot.

salt pork, potatoes, garlic, leeks, carrots, head of cabbage, white beans, thyme, bay leaves, parsley sprigs, peppercorns, goose confit, salt

Taken from www.epicurious.com/recipes/food/views/garbure-386275 (may not work)