This hearty Québec soup combines broad beans, hulled barley, root vegetables and salted pork in a long-simmered broth. The name gourgane is the Québec term for a broad or fava bean, and family versions vary across the region.
Soupe à la gourgane is especially associated with Charlevoix and Saguenay–Lac-Saint-Jean. Some local versions use fresh beans, salted pork, barley and salted herbs; others change the broth, meat or vegetables. This practical pot uses cooked broad beans near the end so they keep their shape while the barley and vegetables become tender. Serve it as a filling meal with bread. The soup contains fava beans, which are unsafe for people with G6PD deficiency.
Step 1Rinse the hulled barley under cool water. Prepare the vegetables as listed, then drain and rinse the cooked beans and salted herbs.
Step 2Put the salt pork, onion wedges and cold water in a large stockpot. Bring to a boil over high heat, skimming off any foam.
Step 3Lower the heat, partially cover and simmer gently for 60 minutes.
Step 4Stir in the rinsed barley. Partially cover and simmer for 45 minutes, stirring occasionally so the grains do not catch on the bottom.
Step 5Add the carrot, turnip, celery, cooked broad beans and rinsed salted herbs. Return to a gentle simmer and cook uncovered for 30 minutes, until the barley and vegetables are tender and the soup is hearty.
Step 6Lift out the pork, cut it into bite-size pieces and return it to the pot. Stir in the parsley and black pepper. Taste before adding salt because the pork and herbs are already salted.
Step 7Ladle into warm bowls and serve with bread.
The barley gives the soup body but contains gluten. Broad beans are also called fava beans; anyone with known G6PD deficiency should avoid them because they can trigger a serious blood reaction. Cooking does not make the beans safe for people with this condition. Check package labels on the pork and salted herbs. Cool leftovers in shallow containers and refrigerate within 2 hours; use within 2–4 days. Reheat soup to at least 74°C, stirring, and bring it to a full boil.
The barley is still firm. Continue the gentle simmer and check again in 10 minutes; hulled barley can take longer than pearled barley.
The soup tastes too salty. Add hot water a little at a time and serve with unsalted bread. Do not add salt before tasting the finished pot.
Approximate estimate per tenth of the pot using salted pork, cooked unsalted broad beans, hulled barley and vegetables. All rendered pork fat is conservatively counted as eaten. Sodium varies substantially by pork and salted-herb product; rinsed salted herbs are not separately quantified. Values are estimates, not a label analysis.
Barley contains gluten. Broad beans are legumes and can cause allergic reactions in susceptible people. Most importantly, anyone with known G6PD deficiency must avoid broad/fava beans; even small amounts can trigger hemolysis, and cooking does not remove this risk. Check labels for additional ingredients or cross-contact. Cook the barley and vegetables until tender and the pork thoroughly cooked. Refrigerate leftovers within 2 hours in shallow containers, use within 2–4 days and reheat to at least 74°C; bring soup to a full boil while stirring.
