Peasant Soup The Best Recipes

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Peasant Soup

"Hearty vegetable soup for a crowd. Makes about 5 to 7 quarts of soup, enough for 15 humans as a meal. Great with crusty rye bread and even better if made the day before it is served."

Ingredients :

2 tablespoons olive oil
1/2 pound bacon, cut into small portions
2 onions, chopped
1/four cup chopped shallots
1 leek, sliced
2 stalks celery, chopped, with leaves
5 cloves garlic, sliced
2 cups dry blended beans, soaked overnight
3 carrots, sliced
1 turnips, cubed
half small head cabbage, finely shredded
four quarts vegetable inventory
salt and pepper to taste

Instructions :

Prep : 25M	Cook : 15M	Ready in : 2H35M

Heat the oil in a huge pot over medium excessive warmness. Stir in the bacon and saute just to render the fat out of the bacon; do not cook till crisp. Then upload the onions, shallots, leek, celery and garlic and saute for approximately five minutes, stirring frequently.
Then, add the beans, carrots, turnip and cabbage along side sufficient vegetable stock to cowl (about 4 quarts). Let simmer for two hours, or till vegetables are to desired tenderness. Season to flavor with salt and pepper.

Notes :

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