PEASANT SOUP
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
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 VEGETABLE SOUP - SILVER PALATE
Steps:
- If using dried beans, sort thru the beans and discard any pebbles. Soak overnight in water that covers them by 3 inches. Melt the bacon fat or butter in a heavy soup pot. Add onions, leeks, celery and carrots and cook covered over low heat til veggies are tender and lightly colored about 25 min. stirring occasionally. Stir in thyme, bay leaf and a grinding of pepper, pour in the stock. Add parsnips, ham hock, green beans and zucchini and soaked beans and bring to a boil. Reduce heat and simmer partially covered til beans are tender about 40 min. Remove ham hock aallow it to cool slightly. Cut the meat off and cut into chunks and return to pot. Add cabbage, garlic and parsley and simmer for another 5-10 mnutes. Taste, correct seasonings, adding salt at this point if it needs it. Serve immediately.
CARROT AND ORANGE SOUP - (SILVER PALATE) RECIPE - (3/5)
Provided by Maverick19
Number Of Ingredients 7
Steps:
- 1. Melt the butter in a pot. Add the onions, cover and cook over low heat until tender and lightly colored, about 25 minutes. 2. Add carrots and stock and bring to a boil. Reduce heat, cover and simmer until carrots are very tender, about 30 minutes. 3. Pour the soup through a strainer and transfer the solids to the bowl of a food processor fitted with a steel blade. Add 1 cup of the cooking stock and process until smooth. 4. Return puree to the pot and add the orange juice and additional stock, 2 to 3 cups, until soup is of desired consistency. 5. Season to taste with salt and pepper. Add orange zest. Simmer until heated through. Serve immediately.
POTATO CHEESE SOUP - (SILVER PALATE) RECIPE - (4.3/5)
Provided by Maverick19
Number Of Ingredients 9
Steps:
- 1. Melt the butter in a soup pot. Add onions and carrots and cook over low heat, covered, until vegetables are tender and lightly colored, about 25 minutes. 2. Add parsley, stock and potatoes, and bring to a boil. Reduce heat, cover, and simmer until potatoes are very tender, about 30 minutes. 3. Add dill, remove soup from the seat, and let it stand, covered, for 5 minutes. 4. Pour soup through a strainer and transfer the solids to the bowl of a food processor fitted with a steel blade. Add 1 cup of the cooking stock and process until smooth. 5. Return pureed soup to the pot and add additional cooking liquid, about 3-4 cups, until the soup reaches the desired consistency. 6. Set over low heat, add salt and pepper to taste, and gradually stir in the grated cheese. When all the cheese is incorporated and the soup is hot (not boiling), serve immediately.
ITALIAN PEASANT SOUP
My father shared this recipe with me, and I use it when I need a hearty, healthy meal. It's my sons' favorite. Loaded with sausage, chicken, beans and spinach, the quick soup is nice for special occasions, too. -Kim Knight Hamburg, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 169 calories, Fat 7g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 471mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein.
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