Soupe aux Gourganes
Broad beans, barley and root vegetables simmered with salt pork into the signature soup of the Saguenay.
- Prep
- 20 min
- Cook
- 120 min
- Total
- 140 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 280 kcal
Equipment
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 7 g
- carbs
- 38 g
- protein
- 15 g
- calories
- 280
Instructions
- 1
Render the salt pork in the pot, then soften the onion, carrot and celery in the fat.
- 2
Add the drained beans, barley, savory and water.
- 3
Bring to the boil and skim, then simmer covered for 1 hour 45 minutes.
- 4
Stir occasionally and add water if the soup gets too thick.
- 5
Season with salt and pepper once the beans are fully soft.
- 6
Serve very hot with bread.
Chef's tips
Peel a few beans after soaking to check freshness — old dried beans never soften properly.
Ingredient substitutions
- salt pork → smoked bacon or omit for a vegetarian pot
Storage
Keeps 4 days refrigerated; freezes for 3 months.
Common mistakes to avoid
- •Skipping the soak
- •Adding salt before the beans soften
Serving suggestions
Cooked Soupe aux Gourganes?
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