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Bread, Beef and Vegetable Soup

Bread, Beef and Vegetable Soup

This potage is based on a classic cabbage soup recipe written by La Varenne, who was a cookbook author well-known to Montreal’s first inhabitants. It’s meant to be a diverse and easy all-purpose winter soup recipe, so feel free to change up the vegetables, just keep the proportions the same.


  • 1 (100 gram) piece salt pork, diced
  • 2 onions, diced
  • 2 ½ Tbsp 1642 Soup Blend, ground
  • 1 leek, diced
  • 2 parsnips, peeled and diced
  • 2 carrots, peeled and diced
  • 3 stalks celery, diced
  • ½ large head cabbage, diced
  • 1 lb cooked beef, diced
  • Stock or water
  • 4 cups croutons (see recipe)                   


  1. 1

    Place salt pork and onions in a large pot on medium heat. Sauté for 4-5 minutes, until fat from pork is melted and onions are soft.

  2. 2

    Add ground spices and stir.

  3. 3

    Add remaining vegetables, stir, and sweat on medium heat 4-5 minutes.

  4. 4

    Add stock or water and meat. Bring to a boil, then reduce heat. Simmer 30-40 minutes until vegetables are tender.

  5. 5

    Divide soup into bowls and place several croutons in each. Serve hot.