Peasant Soup The Best Recipes

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Peasant Soup

"Hearty vegetable soup for a crowd. Makes approximately five to 7 quarts of soup, enough for 15 human beings as a meal. Great with crusty rye bread and even higher if made the day earlier than it's miles served."

Ingredients :

2 tablespoons olive oil
half pound bacon, reduce 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
1/2 small head cabbage, finely shredded
four quarts vegetable inventory
salt and pepper to flavor

Instructions :

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

Heat the oil in a large pot over medium excessive warmth. Stir in the bacon and saute just to render the fats out of the bacon; do now not cook dinner till crisp. Then upload the onions, shallots, leek, celery and garlic and saute for approximately 5 minutes, stirring regularly.
Then, upload the beans, carrots, turnip and cabbage together with enough vegetable stock to cowl (about four quarts). Let simmer for 2 hours, or until veggies are to preferred tenderness. Season to flavor with salt and pepper.

Notes :

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