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Peasant Soup Recipe

Peasant Soup Recipe

This hearty vegetable broth soup really satisfies, and it's inexpensive as well.—Bertha McClung, Summersville, West Virginia
TOTAL TIME: Prep: 30 min. + standing Cook: 1-3/4 hours YIELD:12 servings


  • 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).

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.

Reviews for Peasant Soup

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roberta bowser
Reviewed Mar. 2, 2013

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

Trilby Yost
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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