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
  • 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

Directions

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.
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.
Discard 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
  • 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. Yield: 12 servings (3 quarts).
Originally published as Peasant Soup in Taste of Home October/November 1994, p44

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Reviews forPeasant Soup

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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."

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