Best Peasant Soup Recipes

ITALIAN PEASANT SOUP

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.

PEASANT SOUP (LIKE OLGA'S)

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

Steps:

• 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.
• 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.

HEARTY PEASANT SOUP

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.

PEASANT SOUP

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.

PEASANT VEGETABLE SOUP - SILVER PALATE

Steps:

• If using dried beans, sort thru the beans and discard any pebbles. Soak overnight in water that covers them by 3 inches. Melt the bacon fat or butter in a heavy soup pot. Add onions, leeks, celery and carrots and cook covered over low heat til veggies are tender and lightly colored about 25 min. stirring occasionally. Stir in thyme, bay leaf and a grinding of pepper, pour in the stock. Add parsnips, ham hock, green beans and zucchini and soaked beans and bring to a boil. Reduce heat and simmer partially covered til beans are tender about 40 min. Remove ham hock aallow it to cool slightly. Cut the meat off and cut into chunks and return to pot. Add cabbage, garlic and parsley and simmer for another 5-10 mnutes. Taste, correct seasonings, adding salt at this point if it needs it. Serve immediately.

PEASANT BEAN SOUP

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.

ITALIAN PEASANT SOUP

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.

SPANISH PEASANT SOUP

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.

ETRUSCAN PEASANT SOUP

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.

ITALIAN PEASANT SOUP

Steps:

• 1. In a large skillet, brown sausage over medium heat. Drain and remove to crock pot. In same skillet, add onion, garlic, and chicken. Cook until chicken is done. Remove to crock pot.
• 2. Add remaining ingredients, except spinach and Parmesan, to the crock pot. Cook on high about 4 hours, or low 8 hours.
• 3. During last 15-30 minutes of cooking, add chopped spinach.
• 4. Serve with freshly grated Parmesan cheese on top.

PEASANT BREAD SOUP

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.

SPANISH HAM PEASANT SOUP

Steps:

• Check chick peas for foreign material, rinse, place in stock pot with 4 C water. Bring to a boil, simmer for 1 hour, turn off and let sit for 2 hours, drain. While the chick peas are simmering, place ham bone in crock pot with 6 C water and bay leaves. Simmer for 6-8 hours. Add the chick peas when they have soaked for the time stated above. Test at 6 hours to see if the chick peas are tender but still somewhat have texture. You can stop here freeze the stock, chill it for the next day to finish or continue as stated below. To finish the soup, saute the onion and celery, when sweated down, but not fully cooked and having texture, add the garlic to cook off the rawness. While the veg is sauteing, add a pinch of red pepper to your taste (just a background note of heat), pick out the ham, and separate the chick peas. Discard the bay leaves. Return the peas to the stock. Add the sauteed veg. to the stock, simmer. Pick off the meat from the ham bone, chop and add to the back to the soup. Remove the stems from the tomatoes and chunk, add the tomatoes with remaining juice. Simmer 15 mins. Season as necessary. Slice bread. Shred cheese. Dish out in bowls, float a crunchy pies of bread, and add as much cheese as you desire.

PEASANT SOUP

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!

PEASANT SOUP FOR ONE

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.

HAPPY PEASANT SOUP

Steps:

• 1. Preheat oven to 200C/400F 2. Place the whole unpeeled garlic bulbs in a small tray and bake for about 30 minutes. 3. Parcook the potatoes in boiling water for about 10 minutes. 4. Stir fry the onions until caramelized. 5. Bring the veggie stock to the boil, and simmer for about 5 minutes, and then add the drained potatoes. 6. Squeeze the roasted garlic pulp into the soup, season to taste, and stir through. 7. Simmer for about 15 minutes until potatoes are cooked through, and the flavours infuse. 8. Pulse very briefly with a hand blender so still relatively chunky and rustic. 9. Garnish with parsley and serve. YUM!

ETRUSCAN PEASANT SOUP

Steps:

• In a large sauacepan or dutch oven over medium heat cook sausage, chicken, onion, and garlic in oil until sausage is no longer pink.
• Add spinach, beans, tomatoes (with their liquid), broth, and crushed red pepper flakes - bring to a boil.
• Reduce heat - simmer 20 minutes (or longer!) to blend flavors.
• Sprinkle individual servings with cheese.
• PS - sometimes I like to use hot turkey sausage, it really kicks it up!

BARLEY PEASANT SOUP

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.

HAPPY PEASANT SOUP

Steps:

• Preheat oven to 200C/400°F.
• Place the whole unpeeled garlic bulbs in a small tray and bake for about 30 minutes.
• Parcook the potatoes in boiling water for about 10 minutes.
• Stir fry the onions until caramelized.
• Bring the veggie stock to the boil, and simmer for about 5 minutes, and then add the drained potatoes.
• Squeeze the roasted garlic pulp into the soup, season to taste, and stir through.
• Simmer for about 15 minutes until potatoes are cooked through, and the flavours infuse.
• Pulse very briefly with a hand blender so still relatively chunky and rustic.
• Garnish with parsley and serve. YUM!

OLD WORLD PEASANT SOUP

Steps:

• 1. Brown the sausage, after browning the sausage, remove as much of the grease from the sausage as you can with paper towels. Bias cut the sausage into ¾ inch pieces and place in the crock pot.
• 2. Scrub clean and dice into slightly larger than bite size the potatoes, place in crock pot.
• 3. Take your 2 stalks of Celery and the 2 Carrots, scrub clean removing the undesired portions by trimming the celery and carrots, then rough chop them and place them in the crock pot. Rough chop your ½ of a white onion, toss that right in too!
• 4. Add mushrooms, frozen or fresh green beans, and all other fluids in the ingredient list.
• 5. Add all recommended spices, give it a good stir to mix it all up in the crock pot, cover it and cook
• 6. Crock pots vary in cooking times, mine runs a higher temperature than most. But as a general rule, allow at minimum 7 hours on low setting, or if you need it quicker, then go at least 4 hours on high.
• 7. Try to combat the temptation to take the lid off and check the progress of the cooking too often, this will extend cooking times and will also diminish flavor. However, half way through your desired cook time, give it another good stir, cover and walk away.