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Peasant Soup

SUBMITTED 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."
PREP TIME  25 Min
COOK TIME  2 Hrs 10 Min
READY IN  2 Hrs 35 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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.
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REVIEWS

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
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2003 by TLB_X
Yum! This is a great soup, and will yield PLENTY of leftovers. Even better the next day!! MORE


 
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Nutritional Information
Peasant Soup

Servings Per Recipe: 15

Amount Per Serving

Calories: 230

  • Total Fat: 11.7g
  • Cholesterol: 10mg
  • Sodium: 474mg
  • Total Carbs: 22.5g
  •     Dietary Fiber: 8.5g
  • Protein: 8.7g

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