Happy Peasant Soup Recipes

ITALIAN PEASANT SOUP

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.

PEASANT SOUP

Steps:

• 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.
• 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.

PEASANT SOUP

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.

PEASANT SOUP (LIKE OLGA'S)

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.

CHICKEN A LA PEASANT

Steps:

• Preheat oven to 400° F.
• Add shredded chicken to a 13 x 9 baking dish.
• Add cream of chicken, chicken stock, and peas to the shredded chicken and mix all ingredients well.
• Bake for 30 minutes.
• Serve over toast.

HAPPY PEASANT SOUP

Steps:

• 1. Preheat oven to 200C/400F 2. Place the whole unpeeled garlic bulbs in a small tray and bake for about 30 minutes. 3. Parcook the potatoes in boiling water for about 10 minutes. 4. Stir fry the onions until caramelized. 5. Bring the veggie stock to the boil, and simmer for about 5 minutes, and then add the drained potatoes. 6. Squeeze the roasted garlic pulp into the soup, season to taste, and stir through. 7. Simmer for about 15 minutes until potatoes are cooked through, and the flavours infuse. 8. Pulse very briefly with a hand blender so still relatively chunky and rustic. 9. Garnish with parsley and serve. YUM!

HAPPY PEASANT SOUP

Steps:

• Preheat oven to 200C/400°F.
• Place the whole unpeeled garlic bulbs in a small tray and bake for about 30 minutes.
• Parcook the potatoes in boiling water for about 10 minutes.
• Stir fry the onions until caramelized.
• Bring the veggie stock to the boil, and simmer for about 5 minutes, and then add the drained potatoes.
• Squeeze the roasted garlic pulp into the soup, season to taste, and stir through.
• Simmer for about 15 minutes until potatoes are cooked through, and the flavours infuse.
• Pulse very briefly with a hand blender so still relatively chunky and rustic.
• Garnish with parsley and serve. YUM!