PEASANT SOUP

Peasant Soup image

Hearty vegetable soup for a crowd. Makes about 5 to 7 quarts of soup, enough for 15 people as a meal. Great with crusty rye bread and even better if made the day before it is served.

Provided by Timothy Messick

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 2h35m

Yield 15

Number Of Ingredients 13

Previous Next

Ingredients

2 tablespoons olive oil
½ pound bacon, cut into small pieces
2 onions, chopped
¼ cup chopped shallots
1 leek, sliced
2 stalks celery, chopped, with leaves
5 cloves garlic, sliced
2 cups dry mixed beans, soaked overnight
3 carrots, sliced
1 turnips, cubed
½ small head cabbage, finely shredded
4 quarts vegetable stock
salt and pepper to taste

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.

Nutrition Facts : Calories 215.1 calories, Carbohydrate 22.7 g, Cholesterol 10.3 mg, Fat 9.8 g, Fiber 8.5 g, Protein 9.1 g, SaturatedFat 2.6 g, Sodium 493.4 mg, Sugar 3.6 g