Peasant Soup recipe

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Ingredients

2 tablespoons olive oil
½ pound bacon, cut into small pieces
2 onions, chopped
¼ cup chopped shallots
1 leek, sliced
2 stalks celery, chopped, with leaves
5 cloves garlic, sliced
2 cups dry mixed beans, soaked overnight
3 carrots, sliced
1 turnips, cubed
½ small head cabbage, finely shredded
4 quarts vegetable stock
salt and pepper to taste

Nutrition Info

215.1 calories
carbohydrate: 22.7 g
cholesterol: 10.3 mg
fat: 9.8 g
fiber: 8.5 g
protein: 9.1 g
saturatedFat: 2.6 g
servingSize: -
sodium: 493.4 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the oil in a large pot over medium high heat. Stir in the bacon and saute just to render the fat out of the bacon, do not cook till crisp. Then add the onions, shallots, leek, celery and garlic and saute for about 5 minutes, stirring frequently.

  2. Then, add the beans, carrots, turnip and cabbage along with enough vegetable stock to cover (about 4 quarts). Let simmer for 2 hours, or until vegetables are to desired tenderness. Season to taste with salt and pepper.

Recipe Yield

15 servings

Recipe Note

Hearty vegetable soup for a crowd. Makes about 5 to 7 quarts of soup, enough for 15 people as a meal. Great with crusty rye bread and even better if made the day before it is served.

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