Peasant Soup

Peasant Soup

6
Timothy Messick 0

"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."

Ingredients 2 h 35 m {{adjustedServings}} servings 215 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 493 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
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Reviews 6

  1. 8 Ratings

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Tracy Hamilton
1/7/2003

Yum! This is a great soup, and will yield PLENTY of leftovers. Even better the next day!!

MOMMYOFPEPPER
12/27/2005

I enjoyed this, my husband didn't. I must have added tooooo much salt somewhere because it was very salty.

bammab217145
12/22/2011

so good... I made some modifications and it turned out so good that I jarred it and gave it as Christmas gifts...