Peasant Bean Soup Recipe

Peasant Bean Soup Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

This is an extra-good hearty soup. I often serve it to my church circle of over 100 members. After dinner, I'm always asked for this special recipe.

This recipe is:

Diabetic Friendly

[X]

Rate Peasant Bean Soup Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Peasant Bean Soup Recipe

Prep: 15 min. + soaking Cook: 1-1/2 hours

Yield: 8 Servings

15 90 105

Ingredients

1 pound dried great northern beans, washed and sorted
2-1/2 quarts cold water, divided
3 medium carrots, sliced
3 celery ribs, sliced
2 medium onions, chopped
1 garlic clove, minced
1 can (16 ounces) stewed tomatoes, cut up
1 to 2 bay leaves
2 tablespoons olive oil
Salt and pepper to taste

Directions

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. Yield: 8 servings.

Nutritional Facts One serving equals 263 calories, 5 g fat (0 saturated fat), 0 cholesterol, 774 mg sodium, 45 g carbohydrate, 0 fiber, 15 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1/2 meat, 1/2 fat.

Originally published as Peasant Bean Soup in Country Extra September 1991, p45