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.
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.
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
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 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
MOROCCAN TOMATO SOUP
This recipe, originally featured in a 1991 column by Barbara Kafka, was rehashed in a piece by Amanda Hesser in 2009. The idea is simple: Aromatic spices are toasted in a small saucepan, paired with tomatoes, and served chilled. The end result is a refreshing soup, full of flavor.
Provided by Amanda Hesser
Categories dinner, lunch, quick, one pot, soups and stews, appetizer, main course, side dish
Time 5m
Yield Serves 4
Number Of Ingredients 11
Steps:
- In a small saucepan, stir together the garlic, paprika, cumin, cayenne and olive oil. Place over medium-low heat and cook, stirring constantly, for 5 minutes. Remove from the heat and set aside.
- Pass the tomatoes through a food mill fitted with a large disk. Stir in the cooked spice mixture, the cilantro, vinegar, lemon juice, 2 teaspoons salt, celery and 2 tablespoons water. Add more salt as desired. Refrigerate until cold. Serve garnished with cilantro leaves.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 6 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 742 milligrams, Sugar 8 grams
PEASANT BREAD SOUP
I got this recipe along time ago from a chef named Jeff Smith. Hes is gone now,but this is one of my favorite recipes from him. This soup is so good its like a drug it relaxes you and makes you feel so warm and good.So make for your family and enjoy.
Provided by Chef Fergy
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- put chicken stock in a pot.
- add oven roasted garilc and the rest of the spices (and mushrooms).
- bring to a boil on med heat then low and cover for 30 min.
- cut bread into 1/2 inch rounds and brush with olive oil.
- toast in a pan till brown (i like mine dark).
- warm soup bowls in the oven or microwave.
- pour soup into bowls.
- spilt bread into bit size pieces and put in soup top with cheese.
- let stand 5 minute.
Nutrition Facts : Calories 367.2, Fat 6.3, SaturatedFat 1.5, Cholesterol 7.2, Sodium 856.3, Carbohydrate 62.3, Fiber 2.9, Sugar 8.3, Protein 14.3
CONVENT GARDEN ROASTED TOMATO SOUP WITH BASIL PUREE
i really like eating and making soup. its ace my mate at work duncan bought me the covent garden cookbook and this is my favourite soup recipe so far. I reckon you make this slimming world freindly by using spray cal or fry light instead of oil and leaving oil out of the basil puree but ill give its pure unadulterated beauty without changes i reckon. It cost me about a £5 to make and it made a lot of servings
Provided by cakeinmyface
Categories Lunch/Snacks
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- preheat grill to hot hot hot. cut the tomatos in half and place cut side up on a baking sheet gril until soft and beginning to darken at edges. this took me 30min approximately when softa little dark take out and preheat oven to gas mark 5.
- heat the olive oil with the garlic and herbs in a large saucepan. when hot add teh other veggies. cook over a moderate heat for a few minutes stirring now and then until the veg begins to soften. transfer these veggies onto a raosting tin and roast in oven til soft. it took me about 40min approximatley.
- remove from oven and puree in liquidiser with tomatoes, lemon juice, tomato puree and sugar add water if you need to to make a smooth pouring consistency.
- to make the baisl puree pound the basil leaves in a pestle and mortar with salt until smooth add the olive oil and vinegar and stir well. dollop a heaped teaspoon of the pureee on the soup and eat with bread and stuff yummy!
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TUSCAN TOMATO BASIL SOUP (PAPPA AL POMODORO)
From familystylefood.com
5/5 (8)Calories 158 per servingCategory Soup And Stew
- Put half of the bread cubes in a blender along with the water, 1/4 cup olive oil, garlic and 1/2 teaspoon salt. Blend to form a smooth paste.
- Heat 2 tablespoons olive oil in a large pot and place over medium heat. Add the onion and a pinch of salt and cook until onion is very soft, but not browned.
- Add tomatoes, sugar, 1 teaspoon salt and black pepper to taste. Bring to a slow simmer. Continue cooking tomatoes until they become very soft, about 25 minutes. Using a wooden spoon, mash the tomatoes into a coarse puree.
- Add the bread mixture to the tomatoes and stir. If the soup seems very thick, add a little bit more water to thin it out. The texture should be dense and creamy, but still spoonable. Cook for a few minutes, then remove from the heat.
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