Peasant Soup Recipes

ITALIAN PEASANT SOUP

Steps:

• In a Dutch oven, cook sausage and onions over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Add chicken; cook and stir until no longer pink. , Stir in the beans, broth, tomatoes, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the spinach and heat just until wilted. Serve with cheese if desired.

SPANISH PEASANT SOUP | SOPA CAMPESINA RECIPE

Steps:

• Cut 2 peeled carrots into small 1/4 inch (.635 cm) thick pieces, cut 2 stalks of celery into small 1/4 inch (.635 cm) thick pieces, roughly dice 1/2 onion, thinly slice 4 cloves of garlic and drain 1 jar of cooked chickpeas (570 grams / 20 ounces / or 2 cups) into a sieve and rinse under cold running water
• Heat a stock pot with a medium-high heat and add in 2 tablespoons (30 ml) extra virgin olive oil, after 1 minute add in the diced onion, sliced garlic, chopped carrot & chopped celery and mix with the olive oil, after 3 minutes and the onion is translucent, add in 1/4 cup (60 ml) white wine and 1/2 tsp (.5 grams) dried thyme, mix and simmer for 2 minutes or until the wine has incorporated into the vegetables, then add in the drained chickpeas and season with sea salt & black pepper, gently mix together, then add in 4 cups (900 ml) vegetable broth, 1 tablespoon (3.75 grams) freshly chopped parsley and 1 sprig fresh rosemary, mix and bring to a boil, then place a lid on the stock pot and lower the fire to a low-medium heat
• After simmering for 20 to 25 minutes, the soup should be perfectly cooked and your kitchen filled with amazing aromas, remove the stock pot from the heat, transfer the soup into shallow bowls and sprinkle with freshly chopped parsley, enjoy!

PEASANT SOUP

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.

HEARTY PEASANT SOUP

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.

PEASANT SOUP (LIKE OLGA'S)

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 TOMATO SOUP

Steps:

• Coarsely chop carrots, onion, fennel and garlic in food processor. In a 2 1/2-quart ceramic or glass souffle dish, stir chopped vegetables and oil until well mixed. Cook, uncovered, at 100 percent for 4 minutes.
• Meanwhile puree contents of tomato can in food processor. Dissolve cornstarch in chicken broth. Add pureed tomatoes and chicken broth mixture to vegetables. Cover tightly with polyvinyl plastic wrap. Cook at 100 percent for 7 minutes. Season with remaining ingredients.

ITALIAN PEASANT SOUP

Steps:

• In a large pot, cook sausage over medium heat until browned and no longer pink; drain.
• Add onions and garlic; saute until tender.
• Add chicken; saute and stir until no longer pink.
• Add in the beans, broth, tomatoes, basil, and oregano; stir to mix.
• Cook uncovered, for 10 minutes.
• Add the spinach and heat just until wilted.
• Serve with parmesan cheese sprinkled on top.

PEASANT SOUP

Steps:

• Bring a large pan of water to the boil. Add the stock cube and stir.
• Throw in all of the vegetables and flavorings and leave on a medium simmer for around 30 minutes or until they are all soft.
• Using a handheld food processor, blend the soup until its smooth. (If you find your soup is thin, add 1tbsp cornflour to a little water and mix well before pouring into the pan)
• Add the potatoes and ham and leave till the potatoes are soft but not mushy.
• Serve with a handful of cheese and a few slices of crusty bread.