Quebec Broad Beans Soup

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This traditional Quebec meal soup is nutritious and freezes well for 8 months.

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Quebec Broad Beans Soup

In Quebec fresh broad beans arrive on the markets in July. If possible, look for smaller pods with softer beans, but the soup will still be delicious made with beans of all sizes. When I get a large quantity I sort them in sizes as I shell them.

You can prepare the soup with freshly shelled beans or with frozen beans. They do not need to be blanched before freezing and there is no need to thaw them to prepare the soup. 

Variation :

Soup with small fava pods

Replace the beans with 2 cups small whole beans pods, cut into 1 inch length. Add them 45 minutes before the end of cooking and cook until tender.

A little history

In the 1746 edition of the cookbook La Cuisinière Bourgeoise published in France, there is a recipe for broad beans with savory. In the 17th century, the consumption of broad beans was very popular in the north west of France. Many ancestors of Quebecers come from these regions and it is they who brought the bean seeds to Quebec. In 1618, Louis Hébert, the first farmer in Quebec, cultivated it in his kitchen garden.

Before the potato became popular, broad beans were cultivated all over the province of Quebec. As the cultivation of broad beans is more successful in a cool climate, most regions of Quebec have abandoned its cultivation with the exception of the regions of Charlevoix and Saguenay-Lac-St-Jean. Bean seeds was one of the foods that Charlevoix residents brought in their luggage when they founded the Saguenay-Lac-Saint-Jean region.

Gourgane, a very old french word for broad beans

In Europe, around 1692, the word fève des marais was used to designate broad beans, while in Quebec the word broad beans continued to be part of the vocabulary. As the French settlers were isolated from the motherland for several years following the English conquest, they never knew the word had changed. Now the French use the word fève and French Canadian use gourgane for this vegetable

 

portion Servings: 8

Preparation30 minsCooking3 hrsTotal3 hrs 30 mins

 8 oz (250 g) salted pork (including meat if possible)
 12 cups cold water
 1 pound (500 g) beef shank including bone or stewing meat (1 inch thick)
 1 large onion, chopped
 1/2 cup (100 g) pearl barley
 2 cups (280g) shellled fresh or frozen broad beans
 1 cup wax bean, cut in 1/2 inch lengths
 12 small carrots, sliced crosswise
 1 rib of celery, chopped
 1 teaspoon dried winter savory
 1 cup green cabbage leaves, cut in julienne
 1 cup chopped fresh herbs (chives, parsley, green onions)

1

In a small saucepan cover the piece of salted pork with cold water, bring to a boil, reduce the heat and simmer for 2 Minutes. Remove from the heat, drain and rinse with cold water.

2

In a large pot, put the salted pork, water, beef and barley, bring to a boil, reduce the heat and skim off the whitish residue that forms on the surface.

3

Add the onion, broad beans, wax bean and savory and simmer for 2 hours .

4

Add the carrot and celery and cook 1 hours until the vegetable are soft and tender. Remove salted pork and beef from the pot and reserve.

5

Add the cabbage and fresh herbs and cook for about 30 Minutes until the cabbage is tender. Meanwhile, bone the meat, remove the fat and cut into small pieces.
Season the soup with salt and pepper to taste, add the meat and reheat a few minutes before serving.

The soup can be refrigerated for 5 days and frozen for 8 months.

Ingredients

 8 oz (250 g) salted pork (including meat if possible)
 12 cups cold water
 1 pound (500 g) beef shank including bone or stewing meat (1 inch thick)
 1 large onion, chopped
 1/2 cup (100 g) pearl barley
 2 cups (280g) shellled fresh or frozen broad beans
 1 cup wax bean, cut in 1/2 inch lengths
 12 small carrots, sliced crosswise
 1 rib of celery, chopped
 1 teaspoon dried winter savory
 1 cup green cabbage leaves, cut in julienne
 1 cup chopped fresh herbs (chives, parsley, green onions)

Directions

1

In a small saucepan cover the piece of salted pork with cold water, bring to a boil, reduce the heat and simmer for 2 Minutes. Remove from the heat, drain and rinse with cold water.

2

In a large pot, put the salted pork, water, beef and barley, bring to a boil, reduce the heat and skim off the whitish residue that forms on the surface.

3

Add the onion, broad beans, wax bean and savory and simmer for 2 hours .

4

Add the carrot and celery and cook 1 hours until the vegetable are soft and tender. Remove salted pork and beef from the pot and reserve.

5

Add the cabbage and fresh herbs and cook for about 30 Minutes until the cabbage is tender. Meanwhile, bone the meat, remove the fat and cut into small pieces.
Season the soup with salt and pepper to taste, add the meat and reheat a few minutes before serving.

The soup can be refrigerated for 5 days and frozen for 8 months.

Quebec Broad Bean Soup

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