Peasant Bread 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 BREAD



Peasant Bread image

If you are looking for an easy bread recipe, this is it. Because there's no kneading involved, the bread is simple to make. A neighbor gave me this delicious recipe years ago after I had sampled the bread at her house.

Provided by Taste of Home

Time 1h5m

Yield 2 loaves.

Number Of Ingredients 7

1 package (1/4 ounce) active dry yeast
2 cups warm water (110° to 115°), divided
4 cups all-purpose flour
2 teaspoons salt
1 tablespoon sugar
1 tablespoon butter, melted
1 tablespoon poppy seeds

Steps:

  • Dissolve yeast in 1 cup warm water. In a large bowl, combine flour, salt and sugar. Add the yeast mixture and remaining water; stir until combined. Cover and let rise in a warm place until doubled, about 1 hour. , Stir dough down. Divide in half. Place each half in a greased 1-qt. round casserole or ovenproof bowl. Brush tops with butter and sprinkle with poppy seeds. Let rise in a warm place until doubled, about 45 minutes. , Bake at 350° for 45 minutes. Remove from pans; serve warm if desired.

Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 152mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

PEASANT BREAD



Peasant Bread image

A delicious bread machine bread great for french toast, grilled sandwiches, or toast. It has no fat and very little sugar.

Provided by LOVEKANSAS

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 3h

Yield 12

Number Of Ingredients 5

1 ½ cups water
1 tablespoon white sugar
1 ½ teaspoons salt
3 ½ cups bread flour
2 ½ teaspoons active dry yeast

Steps:

  • Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Light or Medium Crust cycle; press Start. For a crispier crust, use the French cycle or turn machine off after first rise and start the cycle over.

Nutrition Facts : Calories 6.5 calories, Carbohydrate 1.4 g, Fiber 0.2 g, Protein 0.3 g, Sodium 291.1 mg, Sugar 1 g

TUSCAN TOMATO AND BREAD SOUP - PAPPA AL POMODORO



Tuscan Tomato and Bread Soup - Pappa al Pomodoro image

Provided by Anne Burrell

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

Extra virgin olive oil, plus high quality finishing oil, for garnish
1 large red onion, diced
Kosher salt
Pinch crushed red pepper flakes
3 garlic cloves, smashed and finely chopped
1 cup white wine
2 pounds ripe summer tomatoes, diced
10 basil leaves, half whole and half cut into chiffonade
2 cups tomato juice
2 cups day-old Italian bread, crusts removed and cubed
1/2 cup grated Parmigiano-Reggiano

Steps:

  • Coat a large wide pot with olive oil over medium heat and add the onions. Season with salt and crushed red pepper, to taste, and cook until the onions are soft and very aromatic, about 8 to 10 minutes. Toss in the garlic and cook for 2 to 3 more minutes. Add the wine and cook until it has reduced by half. Stir in the tomatoes, season with salt, to taste, and cook until the tomatoes are really soft and juicy, about 12 to 15 minutes. Toss in the whole basil leaves.
  • Working in batches, carefully puree the tomatoes in a blender*. Return the tomato puree to the pot and add the tomato juice and the bread. Cook the soup over medium heat for until the bread has completely lost its shape and the soup is really thick, about 20 minutes. Taste the soup and adjust the seasoning, if needed.
  • Ladle the soup into bowls and serve garnished with grated cheese, basil chiffonade and a drizzle of big fat finishing oil.

Nutrition Facts : Calories 314 calorie, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 10 milligrams, Sodium 731 milligrams, Carbohydrate 39 grams, Fiber 5 grams, Protein 11 grams, Sugar 10 grams

PEASANT BREAD SOUP



Peasant Bread Soup image

I got this recipe along time ago from a chef named Jeff Smith. Hes is gone now,but this is one of my favorite recipes from him. This soup is so good its like a drug it relaxes you and makes you feel so warm and good.So make for your family and enjoy.

Provided by Chef Fergy

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

4 cups chicken stock
10 oven roasted garlic cloves (20 min in oven with olive oil)
1 teaspoon italian seasoning (emerils is good)
1 teaspoon onion powder
1 teaspoon of good sweet smoked paprika (health food store has the best)
1 loaf day old hard bread (french,artison or bagget)
1/2 cup chanterelle mushroom (button mushrooms are good) (optional)
parmesan cheese (optional) or smoked gouda cheese (optional)

Steps:

  • put chicken stock in a pot.
  • add oven roasted garilc and the rest of the spices (and mushrooms).
  • bring to a boil on med heat then low and cover for 30 min.
  • cut bread into 1/2 inch rounds and brush with olive oil.
  • toast in a pan till brown (i like mine dark).
  • warm soup bowls in the oven or microwave.
  • pour soup into bowls.
  • spilt bread into bit size pieces and put in soup top with cheese.
  • let stand 5 minute.

Nutrition Facts : Calories 367.2, Fat 6.3, SaturatedFat 1.5, Cholesterol 7.2, Sodium 856.3, Carbohydrate 62.3, Fiber 2.9, Sugar 8.3, Protein 14.3

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 BREAD



Peasant Bread image

There's nothing more special than homemade bread at the dinner table, and this hearty loaf is no exception.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 2 loaves

Number Of Ingredients 6

2 cups plus 1 tablespoon warm water, 100 to 110 degrees
1 1/4 teaspoons active dry yeast
1 cup Sponge, pulled into small pieces
6 cups bread flour
1/2 cup white, light, or medium rye flour
1 tablespoon salt

Steps:

  • In the bowl of an electric mixer, combine 1/4 cup water and yeast. Let stand until yeast is foamy, about 10 minutes. Add 1/2 cup more water and sponge; mix on low speed using paddle, about 2 minutes. Add flours, salt, and remaining water; mix 1 minute more. Using dough hook, mix on medium-low speed, pulling dough from hook 2 or 3 times, until dough is soft and sticks to fingers when squeezed, about 8 minutes. Or knead by hand, 15 to 20 minutes.
  • On a floured surface, knead dough into a ball by hand, 4 or 5 turns. Place smooth side up in a lightly oiled bowl. Cover with plastic wrap; let rise in a warm place until tripled in bulk, about 3 hours.
  • Turn dough onto floured surface. Flour top, and cut in half. Roll up one piece of dough lengthwise, flatten slightly, and roll lengthwise again. On an unfloured surface, cup your hands around the sides of the dough and move it in small, circular motions, until top of dough is rounded and bottom is smooth. Flour a piece of parchment, and place dough on it; cover loosely with oiled plastic wrap, then cover with a towel. Repeat process with second piece of dough. Let rise in a warm place until doubled in bulk, about 50 minutes. 30 minutes before this final rise is completed, place a baking stone or baking sheet in the oven and an empty baking pan on the lowest shelf; heat oven to 450 degrees.
  • Sprinkle dough with flour, and dimple the surface with your fingertips; let rise 10 minutes more. Using a baker's peel or baking sheet, slide loaves and parchment onto the baking stone or baking sheet. Pour 2 cups very hot water into the heated baking pan to create steam. Bake until dark golden brown and hollow sounding when tapped on the bottom, 25 to 30 minutes. Transfer to a wire rack to cool for at least 30 minutes before slicing.

PEASANT BREAD CRUMB SOUP



Peasant Bread Crumb Soup image

I love the sharpness provided by the cheese in this soup. The added texture of the bread crumbs will really please the palate. I love this for dinner on a cold winter night. I am sure you will too. Please enjoy!

Provided by Tiffany Bannworth

Categories     Other Soups

Time 1h15m

Number Of Ingredients 12

4 c broth (beef, lamb, or vegetable)
2 can(s) evaporated milk
2 can(s) creamed corn
1/2 stick butter
2 stick cracker barrel aged reserve cheddar
1/4 c worcestershire sauce
1 c guinness or sherry
5 Tbsp dill
1 Tbsp paprika or cayenne
3 Tbsp lemon pepper salt
2 Tbsp celery salt
4 c seasoned panko bread crumbs

Steps:

  • 1. Place all ingredients, save the panko, in a heavy bottomed, lidded pot. Cook on low, covered, for 1 hour, stirring occasionally.
  • 2. Remove from heat. Blend with an immersion blender. If not available, use blender or food processor.
  • 3. When well blended and frothy, add the bread crumbs. Continue to immersion blend, until the crumbs thicken the soup. Serve immediately.

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