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Peasant Soup

By: Timothy Messick  
"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."

Rating: This weblink has been rated 3 times with an average star rating of 4.3 Read Reviews (2)

Rate/Review | 143 people have saved this

Prep Time:
25 Min
Cook Time:
2 Hrs 10 Min
Ready In:
2 Hrs 35 Min

Servings  (Help)

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Original Recipe Yield 15 servings
 

Ingredients

  • 2 tablespoons olive oil
  • 1/2 pound bacon, cut into small pieces
  • 2 onions, chopped
  • 1/4 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
  • 1/2 small head cabbage, finely shredded
  • 4 quarts vegetable stock
  • salt and pepper to taste

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 230 | Total Fat: 11.7g | Cholesterol: 10mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2003 by tracy b 
Yum! This is a great soup, and will yield PLENTY of leftovers. Even better the next day!! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 27, 2005 by MOMMYOFPEPPER 
I enjoyed this, my husband didn't. I must have added tooooo much salt somewhere because it was... MORE

 
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