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Tasso Ham Bean and Cabbage Soup

Name: Tasso Ham Bean and Cabbage Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Ingredients: 8 oz. dried Haricots Tarbais or navy beans; &frac12; head cabbage rough chopped; 3 Tbsp. duck fat; 2 garlic cloves peeled and smashed; 2 large carrots peeled and cubed; 1 celery stalk rough chopped; 1 large turnip peeled and cubed; 1 leek cut into 1/2" rounds; 3 russet potatoes peeled and cubed; 1 tsp. cayenne pepper; 6 cups pork broth

Continuing with Fall soups, this Tasso Ham Bean Cabbage soup brings together all of the Fall and Winter vegetables to create a hearty dish that's great to have on hand. Traditionally from the Southwest of France, this soup uses a smoked ham hock, but I like to introduce Tasso ham to give it a bit more bite. It was originally a peasant meal and will remind you of a refined ham and bean soup.

Kitchen Items Needed

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Recipe

8 oz.
dried Haricots Tarbais or navy beans
½ head
cabbage , rough chopped
3 Tbsp.
duck fat
2
garlic cloves , peeled and smashed
2
large carrots , peeled and cubed
1
celery stalk , rough chopped
1
large turnip , peeled and cubed
1
leek , cut into 1/2" rounds
3
russet potatoes , peeled and cubed
1 tsp.
cayenne pepper
6 cups
pork broth

Step 1

The night before add the dried beans to a bowl and cover with water, allow them to soak for at least 12 hours.

Step 2

The day of, drain the beans and set aside.

Step 3

Bring a pot of salted water to a boil. Add the cabbage to the pot. Allow to blanch for 3 minutes. Drain the cabbage into a colander and pass under cold water. Set aside.

Step 4

Heat the duck fat in a Dutch oven over medium high heat. Add the garlic, celery, carrots, turnip and leek. Allow to cook until the leek becomes translucent, approximately 7 minutes.

Step 5