PEASANT SOUP
This hearty vegetable broth soup really satisfies, and it's inexpensive as well.-Bertha McClung, Summersville, West Virginia
Provided by Taste of Home
Categories Lunch
Time 2h15m
Yield 12 servings (3 quarts).
Number Of Ingredients 11
Steps:
- Rinse and sort beans. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened., Drain and rinse, discarding liquid. Return to Dutch oven. Add 6 cups water, carrots, celery, onions, garlic, bay leaves, tomatoes, basil and pepper; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until the beans are tender., Discard bay leaves. Add oil and heat through.
Nutrition Facts : Calories 140 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 73mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges
PEASANT SOUP (LIKE OLGA'S)
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
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.
PEASANT SOUP
Make and share this Peasant Soup recipe from Food.com.
Provided by dicentra
Categories Ham
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- also need (bottle red Bordeaux wine, for the chef and the last few swallows of soup).
- Heat a coup pot over medium high heat with olive oil.
- Add the vegetables and ham to the pot as you chop them.
- Add cabbage to the pot and sprinkle with sugar and salt.
- Add 2 cups of water and cover.
- Steam the cabbage for 15 minutes.
- Uncover the pot and add the broth and beans. Bring to a boil.
- Reduce heat and keep at a low simmer.
- Adjust the salt and pepper. Serve with crusty bread, and don't forget to down the last few swallows with your trusty Bordeaux!
ETRUSCAN PEASANT SOUP
Make and share this Etruscan Peasant Soup recipe from Food.com.
Provided by Dona England
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in heavy 4 quart sauce pan.
- Cut sausage into 1/2 inch pieces.
- Brown sausage in pan until no longer pink.
- Add onion and garlic and stir until softened.
- Add spinach, chicken broth, diced tomatoes, beans and red pepper.
- Heat to a boil and simmer for 15-20 minutes.
- Ladle into bowls and sprinkle with parmesan cheese.
Nutrition Facts : Calories 318.9, Fat 14.4, SaturatedFat 4.7, Cholesterol 35.8, Sodium 1425.1, Carbohydrate 21.9, Fiber 6.5, Sugar 3.5, Protein 26
SPANISH PEASANT SOUP
This is the authentic recipe for gazpacho soup. Great for a picnic or a BBQ. The recipe can easily be doubled or tripled or more. Very refreshing
Provided by Bergy
Categories Lunch/Snacks
Time 2h
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- in a large bowl put the bread& 1 clove of minced garlic, add vinegar& mix well.
- Let stand for 2 hours.
- Mix in the tomatoes, peppers, cucumbers& the other 2 cloves of garlic.
- Add the ice water keep chilled.
Nutrition Facts : Calories 47.2, Fat 0.5, SaturatedFat 0.1, Sodium 51.4, Carbohydrate 10.1, Fiber 1.5, Sugar 3.7, Protein 1.8
ITALIAN PEASANT SOUP
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
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.
PEASANT TOMATO SOUP
Provided by Barbara Kafka
Categories weekday, soups and stews, appetizer, side dish
Time 17m
Yield 4 cups
Number Of Ingredients 11
Steps:
- Coarsely chop carrots, onion, fennel and garlic in food processor. In a 2 1/2-quart ceramic or glass souffle dish, stir chopped vegetables and oil until well mixed. Cook, uncovered, at 100 percent for 4 minutes.
- Meanwhile puree contents of tomato can in food processor. Dissolve cornstarch in chicken broth. Add pureed tomatoes and chicken broth mixture to vegetables. Cover tightly with polyvinyl plastic wrap. Cook at 100 percent for 7 minutes. Season with remaining ingredients.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 7 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 778 milligrams, Sugar 9 grams
PEASANT BEAN SOUP
This is an extra-good hearty soup. I often serve it to my church circle of over 100 members. After dinner, I'm always asked for this special recipe.
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Soak beans overnight in 2 qts. water. , Add remaining water to softened beans and bring to a boil; reduce heat and simmer 30 minutes. , Stir in the remaining ingredients; simmer 1 hour or until beans are tender. Discard bay leaves.
Nutrition Facts : Calories 263 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 774mg sodium, Carbohydrate 45g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges
PEASANT SOUP
A simple, healthy and comforting soup, perfect for a cold winters night!
Provided by poppyfelicia
Time 1h
Yield Serves 5
Number Of Ingredients 0
Steps:
- Bring a large pan of water to the boil. Add the stock cube and stir.
- Throw in all of the vegetables and flavorings and leave on a medium simmer for around 30 minutes or until they are all soft.
- Using a handheld food processor, blend the soup until its smooth. (If you find your soup is thin, add 1tbsp cornflour to a little water and mix well before pouring into the pan)
- Add the potatoes and ham and leave till the potatoes are soft but not mushy.
- Serve with a handful of cheese and a few slices of crusty bread.
PEASANT SOUP FOR ONE
In the mood for soup? There's no need to open a can when it's so easy to simmer up a bowl of this soup. I first has this at a favorite restaurant. When it was removed from the menu, I duplicate it at home using herbs from my garden.-Kay Harris, Armarillo, Texas
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 1 serving.
Number Of Ingredients 10
Steps:
- Coat a saucepan with cooking spray; brown chicken over medium-high heat. Add the next eight ingredients; bring to a boil. Reduce heat. Cover and simmer for 20-25 minutes or until vegetables are tender. Sprinkle with parsley.
Nutrition Facts : Calories 280 calories, Fat 3g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 95mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
BARLEY PEASANT SOUP
In this recipe, the good-tasting grain simmers in a broth brightened with a cornucopia of vegetables. Try it for a savory supper or lunch.-National Barley Foods Council, Mary Sullivan, Spokane, Washington
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 20 servings (5 quarts).
Number Of Ingredients 19
Steps:
- In a stockpot, brown meat in oil. Add onions and celery. Cook until beef is no longer pink. Add garlic and cook 1 minute longer. Add water and broth; bring to a boil. Add carrots and barley. Reduce heat; cover and simmer for 45-60 minutes or until barley is tender. , Add the beans, zucchini, tomatoes, cabbage, parsley and seasonings; simmer 15-20 minutes or until vegetables are tender. Top each serving with Parmesan cheese if desired.
Nutrition Facts : Calories 159 calories, Fat 3g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 292mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 6g fiber), Protein 10g protein.
ITALIAN PEASANT SOUP
I found this in TOH Quick Cooking magazine. I haven't tried it yet but it looks like something my family and I would love. Plan on trying it soon.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 40m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, cook sausage over medium heat until browned and no longer pink; drain.
- Add onions and garlic; saute until tender.
- Add chicken; saute and stir until no longer pink.
- Add in the beans, broth, tomatoes, basil, and oregano; stir to mix.
- Cook uncovered, for 10 minutes.
- Add the spinach and heat just until wilted.
- Serve with parmesan cheese sprinkled on top.
HEARTY PEASANT SOUP
Definitely not a salad green, broccoli rabe needs cooking to round out its flavors. This rustic soup is an excellent way to do so. Add freshly grated Parmesan cheese to give this soup a more robust flavor.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium heat and add onion and garlic. Season with salt and pepper; cook, stirring frequently, until onion is softened, 4 to 5 minutes.
- Add tomato paste and vinegar; cook, stirring frequently, until slightly darkened, 2 to 3 minutes.
- Add tomatoes (with their juice), beans, broccoli rabe, and 4 cups of water. Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until broccoli rabe is tender, 8 to 10 minutes. Season with balsamic vinegar, salt, and pepper to taste.
- To serve, place a slice of toasted bread in the bottom of each serving bowl; ladle soup over toast.
Nutrition Facts : Calories 403 g, Fat 9 g, Fiber 11 g, Protein 18 g
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