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Peasant Soup

Total Time

Prep: 30 min. + standing Cook: 1-3/4 hours


12 servings (3 quarts)

This hearty vegetable broth soup really satisfies, and it's inexpensive as well.—Bertha McClung, Summersville, West Virginia


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


  1. 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.
  2. 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.
  3. Discard bay leaves. Add oil and heat through.

Nutrition 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.

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  • roberta bowser
    Mar 2, 2013

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

  • Pinny
    Jul 30, 2011

    No comment left

  • Trilby Yost
    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.