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Ingredients

½ pound bacon, cut into small pieces 1 onion, chopped 4 cloves garlic, crushed 1 Chinese-style cooked duck 3 ½ quarts chicken stock 2 cups navy beans, rinsed and drained 1 pound cabbage, coarsely chopped 2 turnips, sliced 3 stalks celery, diced ½ teaspoon dried thyme ½ teaspoon dried rosemary ½ teaspoon dried sage 4 sprigs fresh parsley 1 bay leaf 4 potatoes, quartered 2 carrots, peeled and quartered 1 pinch salt and ground black pepper to taste

Nutrition Info

175.1 calories carbohydrate: 18.3 g cholesterol: 20.6 mg fat: 7.7 g fiber: 3.8 g protein: 9.1 g saturatedFat: 2.6 g servingSize: - sodium: 727.6 mg sugar: 3 g transFat: : - unsaturatedFat: : -

Cook and stir bacon in a large pot until browned, about 5 minutes. Add onion and garlic, cook until soft, about 5 minutes.
Pick meat off the duck bones and chop. Discard skin and bones. Add duck meat to the pot. Stir in chicken stock, navy beans, cabbage, turnips, celery, thyme, rosemary, and sage. Tie parsley and bay leaf together, add to the pot. Simmer until turnips are tender, about 1 hour.
Stir potatoes and carrots into the pot, cook until soft, about 20 minutes. Discard parsley sprigs and bay leaf. Season soup with salt and pepper.

5 quarts

Soulful duck and vegetable soup that is a perfect comfort food in the winter chill. Serve hot with toasted bread and plenty of red wine.