Copycat Olgas Peasant Soup Food

PEASANT SOUP (LIKE OLGA'S)

Peasant Soup (Like Olga's) image

Make and share this Peasant Soup (Like Olga's) recipe from Food.com.

Provided by cantillon1

Categories Lamb/Sheep

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb ground lamb
1 medium onion, chopped
2 stalks celery, chopped
3/4 cup quick-cooking barley
1 (15 1/2 ounce) can diced tomatoes
5 cups vegetable broth
2 garlic cloves, diced
2 small zucchini, diced
10 ounces frozen mixed vegetables (peas, carrots, beans, corn)
1 large bay leaf
1/4 teaspoon thyme
1/4 teaspoon Greek oregano
1/4 cup dried parsley
salt and pepper

Steps:

In a large pot, brown lamb, onion and celery only until lamb is no longer pink.
Drain off fat.
Add tomatoes, garlic, bay leaf and broth.
Bring to a boil.
Add Quick barley, zucchini, frozen vegetables, thyme, oregano, and parsley.
Then reduce to simmer for 30 minutes.
Salt and pepper to taste.
Serve with toasted pita bread triangles.

COPYCAT OLGA'S PEASANT SOUP

Copycat Olga's Peasant Soup image

Provided by Becky

Categories Main Course Soup

Time 40m

Number Of Ingredients 14

Ingredients

1 lb Sliced Gyro Meat (Beef and Lamb), diced
8 cups Chicken Broth
2 5.5oz cans Tomato Juice
1 medium Zucchini, diced
1 cup Frozen Peas and Carrots
3/4 cup Frozen Green Beans
1/3 cup Quick Cooking Barley
1 medium Yellow Onion, diced
2 Garlic Cloves, minced
1/4 tsp Thyme
1/2 tsp Oregano
1 Tbsp Salad Supreme Seasoning
1 tsp Garlic Powder
Salt and Pepper

Steps:

In a large pot or Dutch oven, sauté store bought gyro meat over medium-high heat until slightly browned. Drain any extra grease/oil from the meat, transfer meat to a bowl.
Reduce the heat to medium, and sauté the diced onion and minced garlic for 2-3 minutes or until just tender and fragrant. Transfer the gyro meat back into the pot. Stir in the frozen peas, carrots, and green beans, and allow to cook until just tender, about 5 minutes.
Add the chicken broth, tomato juice, and zucchini stirring to combine. Stir in the dried thyme, oregano, garlic powder, salad supreme seasoning. Increase the heat and bring to a boil for 10 minutes. Stir in the barley. Reduce heat to low and simmer, cooking the soup for about 10 more minutes. Season with salt and pepper, to taste. Add any additional seasonings, as desired.

ITALIAN PEASANT SOUP

Italian Peasant Soup image

My father shared this recipe with me, and I use it when I need a hearty, healthy meal. It's my sons' favorite. Loaded with sausage, chicken, beans and spinach, the quick soup is nice for special occasions, too. -Kim Knight Hamburg, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 11

Ingredients

1 pound Italian sausage links, casings removed and cut into 1-inch slices
2 medium onions, chopped
6 garlic cloves, chopped
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 cans (15 ounces each) cannellini beans, rinsed and drained
2 cans (14-1/2 ounces each) chicken broth
2 cans (14-1/2 ounces each) diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
6 cups fresh spinach leaves, chopped
Shredded Parmesan cheese, optional

Steps:

In a Dutch oven, cook sausage and onions over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Add chicken; cook and stir until no longer pink. , Stir in the beans, broth, tomatoes, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the spinach and heat just until wilted. Serve with cheese if desired.

Nutrition Facts : Calories 169 calories, Fat 7g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 471mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein.

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