How To make Peasant Soup
1 pound Dried Great Northern beans
3 Carrots
sliced
3 Celery ribs :
sliced
2 Onions chopped
2 Garlic cloves :
minced
2 Bay leaves
1 14 1/2 ounce tomatoes with liquid -- cut up
1 teaspoon Dried basil
1/2 teaspoon Pepper
2 tablespoons Olive oil
Place the beans in a Dutch oven and cover with water; bring to a boil. Boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain and rinse beans; 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 for 1-1/2 hours or until the beans are servings (3 quarts) Diabetic Exchanges: One 1-cup serving equals 1 vegetable, 1 starch, 1/2 lean meat, 1/2 fat; also 140 calories , 73 mg sodium, 0 cholesterol, 22 gm carbohydrate, 8 gm protein, 3 gm fat. From Oct/Nov '94 Taste of Home Magazine Formatted for MM by Pegg Seevers 10/05/94
How To make Peasant Soup's Videos
Peasant Soup, Good Enough Ep 3.
Well, here's something new eh?
Allow me to take you back to 100% authentic 13th-century England as we indulge in a soup made from whatever the heck we can find.
I had a lot of fun with this style of video, more to come.....
Follow me on Instagram @aaronsbakery for more food content and I'll see you in two weeks friends! :)
Recipe:
Neutral oil for pot
¾ - 1lb of ground meat
Half an onion, chopped
1 carrot, chopped.
A couple cloves of garlic, chopped
A bunch of root vegetables of your choosing, roughly chopped
Maybe some other veg that aren’t roots
Rosemary and thyme to taste
4 cups of chicken stock
Water
Freshly grated parmesan for garnish
Heat oil in a medium to large stockpot over medium heat.
Once shimmering, add ground meat, break up, brown, and season with salt and pepper.
Using a slotted spoon, remove the ground meat reserving the drippings and the stuck-on bits in the pot.
Add in the onion, garlic, and carrot.
Cook, stirring occasionally until onions and garlic have softened and the carrot still reflects the life of a 13th-century peasant. It’s hard.
Add the rest of the veg, cooked meat, and seasonings. Stir
Let them engage in idle chit-chat for a minute or two before adding chicken stock and enough water just to cover the soup ingredients.
Bring to a boil, cover, and simmer for 10 minutes or until your various roots have softened enough for your toothless, peasant mouth, to consume.
Spoon out into bowls and top with parmesan.
Enjoy! And watch out for the rats! :)
Intro Music Credits:
You So Zany by Audionautix is licensed under a Creative Commons Attribution 4.0 license.
Artist:
Recipe Happy Peasant Soup Recipe
Recipe - Happy Peasant Soup Recipe
INGREDIENTS:
●2 Whole Heads of Organic Garlic
●6 Large red potatoes srubbed and sliced
●2 Large red Onions chopped and caramelized
●7 cups veggie stock
●Celtic sea salt and freshly ground pepper
●chopped Flat leaf parsley for garnishing
Recipe Peasant Soup (Like Olgas)
Recipe - Peasant Soup (Like Olgas)
INGREDIENTS:
●1 lb ground lamb
●1 medium onion , chopped
●2 stalks celery , chopped
●3/4 cup quick-cooking barley
●1 (15 1/2 ounce) can diced tomatoes
●5 cups vegetable broth
●2 garlic cloves , diced
●2 small zucchini , diced
●10 ounces frozen mixed vegetables (peas, carrots, beans, corn)
●1 large bay leaf
●1/4 teaspoon thyme
●1/4 teaspoon Greek oregano
●1/4 cup dried parsley
●salt and pepper
Ribollita a Tuscan Peasant Dish Recipe
Ribollita, a very inexpensive but nourishing dish is one of the most traditional soups or stews of Tuscan cuisine, and the people of Florence claim it as their own. Made with seasonal fall and winter vegetables and beans, and layered by slices of day old bread this stew is definitely a most loved healthy dish. Many comfort foods have truly humble beginnings, as they are born in a kitchen where only seasonal gifts from the garden are used, and leftovers never go to waste. This is exactly how Ribollita has its origins, coming from a peasant kitchen where even stale bread is put to good use, and everything is patiently prepared into a heart warming dish.
Direct link to the Ribollita a Tuscan Peasant Dish Recipe
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Stale Bread, A Block of Cheese...It's Suppertime! - Cheese Soup
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