Best Peasant Bean Soup Recipes

GERMAN BEAN SOUP (BOHNENSUPPE)

German Bean Soup (Bohnensuppe) image

Hugely chunky, thick, colorful, and peppery, this great peasant soup is filled with chewy ham, tender beans and potatoes, with carrots and green beans along for the ride for texture, color, and taste. Its an excellent hearty meal, most especially with a frosted stein of good beer and chewy bread. Posted by request. Copied and pasted from Soupsong.

Provided by Lorac

Categories Pork

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1/2 lb white beans, soaked overnight in water to cover
8 cups water
1/2 cup cubed bacon or 1/2 cup country ham
1/4 lb green beans, cut into bite-sized pieces
1/2 celery root, peeled and cut into bite-sized cubes (if you can't find celeriac, use 2 stalks of celery, cut into cubes)
1 carrot, peeled and cubed
1/2 leek, sliced into thin rings
1 onion, roughly chopped
1 parsley root, cubed (or 1/2 cup chopped parsley)
1/2 lb small red potato, unpeeled and cubed
1 tablespoon marjoram, crumbled between your palms
1 teaspoon thyme, crumbled between your palms
2 bay leaves
1/2 cup parsley, chopped
1 tablespoon butter
1 tablespoon flour
salt and pepper

Steps:

Drain the soaked beans, then put in a kettle with 8 cups of water and the bacon.
Bring to a boil over medium heat, then reduce heat, cover, and simmer for an hour.
Add the green beans, celery root cubes, carrots, leeks, onion, parsley root (or parsley), potatoes, marjoram, thyme, and bay leaves.
Bring back to a boil, reduce heat, and simmer for another hour.
While the soup is cooking, melt the butter over low heat in a saucepan.
Stir in the flour and let it brown very very slowly, stirring occasionally,this could take an hour, if you keep the heat low enough.
When ready, stir in a little of the soup stock, whisk for a minute, then stir into the soup kettle.
Season with salt and pepper and cook uncovered, stirring from time to time, for 10 minutes.
When ready to serve, stir in the parsley, remove the bay leaves, adjust the seasoning, then ladle into soup bowls and serve immediately.

ETRUSCAN PEASANT SOUP

Etruscan Peasant Soup image

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

Ingredients

1 tablespoon olive oil
1 lb italian sweet sausage, links
3/4 cup chopped onion
2 garlic cloves, minced
2 cups fresh spinach, cleaned, rough chopped
1 (14 1/2 ounce) can fat free chicken broth
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic, undrained
1 (15 ounce) can cannellini beans, drained
1/2 teaspoon crushed red pepper flakes
2 tablespoons grated parmesan cheese

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

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.

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.