Happy Peasant Soup Recipes

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.

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.

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.

Steps:

• Coat a saucepan with cooking spray; brown chicken over medium-high heat. Add the next eight ingredients; bring to a boil. Reduce heat. Cover and simmer for 20-25 minutes or until vegetables are tender. Sprinkle with parsley.

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.

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.

Steps:

• also need (bottle red Bordeaux wine, for the chef and the last few swallows of soup).
• Heat a coup pot over medium high heat with olive oil.
• Add the vegetables and ham to the pot as you chop them.
• Add cabbage to the pot and sprinkle with sugar and salt.
• Add 2 cups of water and cover.
• Steam the cabbage for 15 minutes.
• Uncover the pot and add the broth and beans. Bring to a boil.
• Reduce heat and keep at a low simmer.
• Adjust the salt and pepper. Serve with crusty bread, and don't forget to down the last few swallows with your trusty Bordeaux!

Steps:

• 1. Preheat oven to 200C/400F 2. Place the whole unpeeled garlic bulbs in a small tray and bake for about 30 minutes. 3. Parcook the potatoes in boiling water for about 10 minutes. 4. Stir fry the onions until caramelized. 5. Bring the veggie stock to the boil, and simmer for about 5 minutes, and then add the drained potatoes. 6. Squeeze the roasted garlic pulp into the soup, season to taste, and stir through. 7. Simmer for about 15 minutes until potatoes are cooked through, and the flavours infuse. 8. Pulse very briefly with a hand blender so still relatively chunky and rustic. 9. Garnish with parsley and serve. YUM!