Sheilah Kaufman: Hi! This is Sheilah Kaufman, and today we're making Garbure, a French country soup. We're using canola oil, which is heart healthy and has a very smoke point and is very versatile for cooking, baking, frying, anything you would need a good oil for. These are the ingredients you'll need.
So we're going to start by heating canola oil in a large pot and when the oil begins to heat, we're going to start adding our wonderful vegetable ingredients. Now we are going to add two carrots that we've peeled and thinly sliced. I am going to stir it in the oil and then we're going to add three leeks or scallions. You slice them in one inch pieces and then mix that really well. Now we're going to add two cups of chopped cabbage, mix it really well, two stalks of celery, sliced. Now we are going to add sugar and a teaspoon of salt.
Now you want to be sure you mix these really, really good. We're going to cover this, turn the heat to low, and we're going to simmer it for 30 minutes. Okay, we're ready to finish the soup. We're going to add four cups of water, three cups of vegetable broth, keep stirring and once it comes to the boil, we're going to add our navy beans, two potatoes that we peeled and sliced very thin, and finally, half a cup of frozen peas.
Stir everything really well, cover, and we're going to simmer this for 45 minutes. Now that we've cooked the Garbure for 45 minutes, we're ready to puree it. Once you finish pureeing, taste it and correct your seasoning if needed.