Peasant Soup

Name: Peasant Soup
Ingredients: 2 tablespoons olive oil; 1/2 pound bacon, cut into small pieces; 2 onions, chopped; 1/4 cup chopped shallots; 1 leek, sliced; 2 stalks celery, chopped, with leaves; 5 cloves garlic, sliced; 2 cups dry mixed beans, soaked overnight; 3 carrots, sliced; 1 turnips, cubed; 1/2 small head cabbage, finely shredded; 4 quarts vegetable stock; salt and pepper to taste

13 ingredients

2 steps

Ingredients

2 tablespoons olive oil
1/2 pound bacon, cut into small pieces
2 onions, chopped
1/4 cup chopped shallots
1 leek, sliced
2 stalks celery, chopped, with leaves
5 cloves garlic, sliced
2 cups dry mixed beans, soaked overnight
3 carrots, sliced
1 turnips, cubed
1/2 small head cabbage, finely shredded
4 quarts vegetable stock
salt and pepper to taste

Directions

1

Heat the oil in a large pot over medium high heat. Stir in the bacon and saute just to render the fat out of the bacon; do not cook till crisp. Then add the onions, shallots, leek, celery and garlic and saute for about 5 minutes, stirring frequently.
2

Then, add the beans, carrots, turnip and cabbage along with enough vegetable stock to cover (about 4 quarts). Let simmer for 2 hours, or until vegetables are to desired tenderness. Season to taste with salt and pepper.