Old World 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:

• 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.

ITALIAN PEASANT SOUP

Steps:

• In a large pot, cook sausage over medium heat until browned and no longer pink; drain.
• Add onions and garlic; saute until tender.
• Add chicken; saute and stir until no longer pink.
• Add in the beans, broth, tomatoes, basil, and oregano; stir to mix.
• Cook uncovered, for 10 minutes.
• Add the spinach and heat just until wilted.
• Serve with parmesan cheese sprinkled on top.

OLD WORLD PEASANT SOUP

Steps:

• 1. Brown the sausage, after browning the sausage, remove as much of the grease from the sausage as you can with paper towels. Bias cut the sausage into ¾ inch pieces and place in the crock pot.
• 2. Scrub clean and dice into slightly larger than bite size the potatoes, place in crock pot.
• 3. Take your 2 stalks of Celery and the 2 Carrots, scrub clean removing the undesired portions by trimming the celery and carrots, then rough chop them and place them in the crock pot. Rough chop your ½ of a white onion, toss that right in too!
• 4. Add mushrooms, frozen or fresh green beans, and all other fluids in the ingredient list.
• 5. Add all recommended spices, give it a good stir to mix it all up in the crock pot, cover it and cook
• 6. Crock pots vary in cooking times, mine runs a higher temperature than most. But as a general rule, allow at minimum 7 hours on low setting, or if you need it quicker, then go at least 4 hours on high.
• 7. Try to combat the temptation to take the lid off and check the progress of the cooking too often, this will extend cooking times and will also diminish flavor. However, half way through your desired cook time, give it another good stir, cover and walk away.

HEARTY PEASANT SOUP

Steps:

• Heat oil in a large saucepan over medium heat and add onion and garlic. Season with salt and pepper; cook, stirring frequently, until onion is softened, 4 to 5 minutes.
• Add tomato paste and vinegar; cook, stirring frequently, until slightly darkened, 2 to 3 minutes.
• Add tomatoes (with their juice), beans, broccoli rabe, and 4 cups of water. Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until broccoli rabe is tender, 8 to 10 minutes. Season with balsamic vinegar, salt, and pepper to taste.
• To serve, place a slice of toasted bread in the bottom of each serving bowl; ladle soup over toast.

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.

ETRUSCAN PEASANT SOUP

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.