SPANISH PEASANT SOUP
This is the authentic recipe for gazpacho soup. Great for a picnic or a BBQ. The recipe can easily be doubled or tripled or more. Very refreshing
Provided by Bergy
Categories Lunch/Snacks
Time 2h
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- in a large bowl put the bread& 1 clove of minced garlic, add vinegar& mix well.
- Let stand for 2 hours.
- Mix in the tomatoes, peppers, cucumbers& the other 2 cloves of garlic.
- Add the ice water keep chilled.
Nutrition Facts : Calories 47.2, Fat 0.5, SaturatedFat 0.1, Sodium 51.4, Carbohydrate 10.1, Fiber 1.5, Sugar 3.7, Protein 1.8
ETRUSCAN PEASANT SOUP
This is my mom's recipe - it is the best soup ever! Not only is it healthy, but it is hearty and chocked full of flavor!
Provided by Kettch23
Categories Low Cholesterol
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large sauacepan or dutch oven over medium heat cook sausage, chicken, onion, and garlic in oil until sausage is no longer pink.
- Add spinach, beans, tomatoes (with their liquid), broth, and crushed red pepper flakes - bring to a boil.
- Reduce heat - simmer 20 minutes (or longer!) to blend flavors.
- Sprinkle individual servings with cheese.
- PS - sometimes I like to use hot turkey sausage, it really kicks it up!
Nutrition Facts : Calories 262.5, Fat 9.7, SaturatedFat 3, Cholesterol 61.5, Sodium 1324.2, Carbohydrate 20.1, Fiber 4.7, Sugar 6, Protein 24.3
ETRUSCAN PEASANT SOUP
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
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
PEASANT SOUP (LIKE OLGA'S)
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
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.
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- Cold Garlic Soup – Spanish Ajoblanco. Some Spanish soup names are a little peculiar. This is exactly what happens with Ajoblanco, whose literal translation is ‘White garlic’.
- Chunky Gazpacho. The most popular Spanish cold tomato soup is chunky gazpacho, which is a traditional Andalusian food. Gazpacho is tastier in summer because tomatoes are a seasonal fruit, whose flavor is perfect during this season.
- Watermelon Gazpacho. The Spanish watermelon gazpacho is ideal to serve as an original appetizer. This gazpacho is usually prepared in summer as it is one of the most refreshing and nutritious starters of Spanish gastronomy.
- Gazpacho With Canned Tomatoes. The traditional gazpacho can be also prepared with canned tomatoes to enjoy it all year round. Moreover, if you already buy the tomatoes crushed, you will save some preparation time!
- Mango Gazpacho from Axarquia. Axarquia is the easternmost part of the province of Málaga. Lots of bars and restaurants there offer the Mango gazpacho on their menus, which is a typical Andalusian food.
- Salmorejo Soup. Salmorejo is a typical Spanish vegetable soup from the region of Córdoba. The differences between salmorejo and gazpacho are perfectly clear to Andalusians; however, for the rest of the Spanish people, it may be difficult to distinguish them.
- Porra from Antequera. Porra antequerana is quite similar to salmorejo. Indeed, the ingredients and the texture of both cold Spanish soups are almost the same.
- Spanish Bean Soup (Garbanzo soup) Beans are a very healthy vegetable and they can be easily incorporated not only into cold salads but also into hot soups.
- Spanish Garlic Soup. Sopa de ajo or sopa castellana is a popular Spanish garlic soup recipe. Although the name of the dish seems to suggest that it is typical from Castilla La Mancha and Castilla León, the truth is that this Spanish garlic soup recipe is prepared all over the country.
- Spanish Lentil Soup. Lentils are rich in B vitamins and a good source of folic acid and of iron. Consequently, including this food in your diet can be very beneficial.
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- Gazpacho. Gazpacho is one of the most polarizing soups I’ve ever come across. People either love it or hate it. Perhaps it’s because it’s cold, or maybe the raw veggies don’t appeal to them.
- Caldo Gallego. Caldo gallego is the traditional dish of Galicia, Spain, and it’s about as different from gazpacho as you can get. First of all, it requires cooking – about 90 minutes of it, in fact – and second, it’s certainly not vegetarian- or vegan-friendly.
- Canary Islands Cilantro Soup (Caldo de Papas) I recently learned that some people have a gene that makes cilantro taste like soap to them, and that breaks my heart for those people because cilantro is delicious.
- Spanish Vegetable Soup (Menestra de Verduras) Spanish vegetable soup, or menestra de verduras, is another warm, filling option for those of us who enjoy a nice hot cup of vegetable soup after a long, hard day.
- Ajo Blanco. Ajo blanco – literally “white garlic” in English – is another chilled soup that tastes magnificent on a hot summer’s day. It’s creamy and takes only 10 minutes to make, though you’ll want to put it in the fridge for a while before serving it to get the best flavor.
- Mango Gazpacho. Mango gazpacho is similar in most ways to traditional gazpacho, but you’ll add three large mangoes, some orange juice, and a few jalapenos to it, as well.
- Salmorejo. If the problem you have with gazpacho is that it’s too thin, you might enjoy salmorejo instead. It’s cold and full of tomatoes and herbs, just like gazpacho.
- Fabada. If you’re a fan of pork and beans or white beans and bacon, you’ll enjoy fabada because that’s basically what it is. It takes about 2 hours to cook, but it requires only five ingredients – white beans, ham hock, Spanish chorizo, bacon, and water – and can be left alone to cook without much help from you.
- Espinacas con Garbanzos (Spanish Chickpea Stew) Spanish chickpea stew is so thick and chunky that you’ll never know it was a stew if it wasn’t right there in the name!
- Spanish Lentil Soup. Spanish lentil soup is pretty similar to any lentil soup you’ve had anywhere else in the world. It’s packed with fiber-rich lentils, as well as onions, tomatoes, carrots, potatoes, and more.
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