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Peasant Soup

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

2 h 35 m servings 215 cals
Original recipe yields 15 servings

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Directions

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  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.

Nutrition Facts


Per Serving: 215 calories; 9.8 g fat; 22.7 g carbohydrates; 9.1 g protein; 10 mg cholesterol; 493 mg sodium. Full nutrition

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Reviews

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Yum! This is a great soup, and will yield PLENTY of leftovers. Even better the next day!!

I enjoyed this, my husband didn't. I must have added tooooo much salt somewhere because it was very salty.

so good... I made some modifications and it turned out so good that I jarred it and gave it as Christmas gifts...

This was a hit in our house. Really delicious and filling. I cut the recipe in half, but ended up using a whole pound of bacon....which made it less healthy of course, but gave it a great flav...

Tasty.. I left the bacon out of the soup but topped it with it later.. wanted it crunchy. I had some leftover pork stock so I used that.. will make again

Great recipe I loved it gave it 5 stars even though I veganized it and changed a lot there is no way this was going to taste bad . I used smoked paprika instead of bacon for that smokey flavour ...