Peasant Bean Soup Recipes

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PEASANT SOUP



Peasant Soup image

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

Provided by Taste of Home

Categories     Lunch

Time 2h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 140 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 73mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges

PEASANT BEAN SOUP



Peasant Bean Soup image

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.

Provided by Taste of Home

Categories     Lunch

Time 1h45m

Yield 8 servings.

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 263 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 774mg sodium, Carbohydrate 45g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges

HEARTY PEASANT SOUP



Hearty Peasant Soup image

Definitely not a salad green, broccoli rabe needs cooking to round out its flavors. This rustic soup is an excellent way to do so. Add freshly grated Parmesan cheese to give this soup a more robust flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 30m

Number Of Ingredients 10

2 tablespoons olive oil
1 medium onion, finely chopped
4 garlic cloves, minced
Coarse salt and ground pepper
2 tablespoons tomato paste
2 tablespoons balsamic vinegar, plus more for seasoning, if desired
2 cans (14 1/2 ounces each) diced tomatoes in juice
2 cans (14 1/2 ounces each) cannelini beans or chickpeas, rinsed and drained
1 bunch (about 1 pound) broccoli rabe, cut crosswise 1 inch thick and well washed, with water still clinging to it (blanched if desired)
4 thick slices rustic whole-wheat bread, toasted

Steps:

  • Heat oil in a large saucepan over medium heat and add onion and garlic. Season with salt and pepper; cook, stirring frequently, until onion is softened, 4 to 5 minutes.
  • Add tomato paste and vinegar; cook, stirring frequently, until slightly darkened, 2 to 3 minutes.
  • Add tomatoes (with their juice), beans, broccoli rabe, and 4 cups of water. Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until broccoli rabe is tender, 8 to 10 minutes. Season with balsamic vinegar, salt, and pepper to taste.
  • To serve, place a slice of toasted bread in the bottom of each serving bowl; ladle soup over toast.

Nutrition Facts : Calories 403 g, Fat 9 g, Fiber 11 g, Protein 18 g

PEASANT SOUP (LIKE OLGA'S)



Peasant Soup (Like Olga's) image

Make and share this Peasant Soup (Like Olga's) recipe from Food.com.

Provided by cantillon1

Categories     Lamb/Sheep

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb ground lamb
1 medium onion, chopped
2 stalks celery, chopped
3/4 cup quick-cooking barley
1 (15 1/2 ounce) can diced tomatoes
5 cups vegetable broth
2 garlic cloves, diced
2 small zucchini, diced
10 ounces frozen mixed vegetables (peas, carrots, beans, corn)
1 large bay leaf
1/4 teaspoon thyme
1/4 teaspoon Greek oregano
1/4 cup dried parsley
salt and pepper

Steps:

  • In a large pot, brown lamb, onion and celery only until lamb is no longer pink.
  • Drain off fat.
  • Add tomatoes, garlic, bay leaf and broth.
  • Bring to a boil.
  • Add Quick barley, zucchini, frozen vegetables, thyme, oregano, and parsley.
  • Then reduce to simmer for 30 minutes.
  • Salt and pepper to taste.
  • Serve with toasted pita bread triangles.

PEASANT BEAN SOUP



Peasant Bean Soup image

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.

Provided by Allrecipes Member

Time 1h45m

Yield 8

Number Of Ingredients 10

1 pound Great Northern beans, washed and sorted
2 ½ quarts cold water, divided
3 carrot, (7-1/2")s carrots, sliced
3 stalks celery, sliced
2 medium onions, chopped
1 garlic clove, minced
1 (16 ounce) can stewed tomatoes, cut up
1 bay leaf
2 tablespoons olive oil
1 pinch salt and pepper to taste

Steps:

  • Soak beans overnight in 2 qts. water. Add remaining water to softened beans and bring to a boil; reduce heat and simmer 30 minutes. Add all remaining ingredients; simmer 60 minutes or until beans are tender. Remove bay leaves before serving.

Nutrition Facts : Calories 261.9 calories, Carbohydrate 44.6 g, Cholesterol 0 mg, Fat 4.2 g, Fiber 13.5 g, Protein 13.6 g, SaturatedFat 0.7 g, Sodium 191.8 mg, Sugar 5.9 g

ETRUSCAN PEASANT SOUP



Etruscan Peasant Soup image

Make and share this Etruscan Peasant Soup recipe from Food.com.

Provided by Dona England

Categories     Beans

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 lb italian sweet sausage, links
3/4 cup chopped onion
2 garlic cloves, minced
2 cups fresh spinach, cleaned, rough chopped
1 (14 1/2 ounce) can fat free chicken broth
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic, undrained
1 (15 ounce) can cannellini beans, drained
1/2 teaspoon crushed red pepper flakes
2 tablespoons grated parmesan cheese

Steps:

  • Heat olive oil in heavy 4 quart sauce pan.
  • Cut sausage into 1/2 inch pieces.
  • Brown sausage in pan until no longer pink.
  • Add onion and garlic and stir until softened.
  • Add spinach, chicken broth, diced tomatoes, beans and red pepper.
  • Heat to a boil and simmer for 15-20 minutes.
  • Ladle into bowls and sprinkle with parmesan cheese.

Nutrition Facts : Calories 318.9, Fat 14.4, SaturatedFat 4.7, Cholesterol 35.8, Sodium 1425.1, Carbohydrate 21.9, Fiber 6.5, Sugar 3.5, Protein 26

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