Peasant Soup Recipe
Peasant Soup Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This hearty vegetable broth soup really satisfies, and it's inexpensive as well.—Bertha McClung, Summersville, West Virginia
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + standing Cook: 1-3/4 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + standing Cook: 1-3/4 hours

Ingredients

  • 1 pound dried great northern beans
  • 3 carrots, sliced
  • 3 celery ribs, sliced
  • 2 medium onions, chopped
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1 can (14-1/2 ounces) tomatoes with liquid, cut up
  • 1 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil

Directions

Place the beans in a Dutch oven and cover with water; bring to a boil. Boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans; 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 the bay leaves. Add oil and heat through. Yield: 12 servings (3 quarts).
Originally published as Peasant Soup in Taste of Home October/November 1994, p44

Nutritional Facts

1 cup: 140 calories, 3g fat (0 saturated fat), 0 cholesterol, 73mg sodium, 22g carbohydrate (0 sugars, 0 fiber), 8g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 lean meat, 1/2 fat.

  • 1 pound dried great northern beans
  • 3 carrots, sliced
  • 3 celery ribs, sliced
  • 2 medium onions, chopped
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1 can (14-1/2 ounces) tomatoes with liquid, cut up
  • 1 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  1. Place the beans in a Dutch oven and cover with water; bring to a boil. Boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans; 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 the bay leaves. Add oil and heat through. Yield: 12 servings (3 quarts).
Originally published as Peasant Soup in Taste of Home October/November 1994, p44

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPeasant Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
roberta bowser User ID: 4547912 8349
Reviewed Mar. 2, 2013

"I have made this several times.It is very economical and easy and tasty."

MY REVIEW
Trilby Yost User ID: 5195621 6430
Reviewed Jul. 25, 2010

"Very good meatless, but if you want meat it's easy to add diced ham or sliced smoked sausage. The beans can be varied, too. I really like versatile recipes such as this one."

Loading Image