Best 5 Old World Peasant Soup Recipes

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Step into a culinary time machine and embark on a journey to the heart of Old Europe with our collection of hearty and flavorful Peasant Soups. These humble yet comforting dishes, rooted in tradition and passed down through generations, embody the essence of rustic cooking. From the vibrant Italian Minestrone, brimming with fresh vegetables, beans, and pasta, to the rich and savory Hungarian Goulash, featuring tender beef and paprika, each recipe tells a unique story of its origin. Discover the secrets of the classic French Pot-au-Feu, where succulent meats, aromatic vegetables, and a medley of herbs create a symphony of flavors. Indulge in the smoky goodness of Spanish Cocido Madrileño, a hearty stew packed with meats, vegetables, and chickpeas. And don't miss the timeless Irish Stew, where tender lamb, root vegetables, and Guinness beer intertwine in a heartwarming embrace. These Old World Peasant Soups are not just meals; they are culinary heirlooms, inviting you to experience the warmth and nourishment of traditional European cooking.

Here are our top 5 tried and tested recipes!

ITALIAN PEASANT SOUP



Italian Peasant Soup image

My father shared this recipe with me, and I use it when I need a hearty, healthy meal. It's my sons' favorite. Loaded with sausage, chicken, beans and spinach, the quick soup is nice for special occasions, too. -Kim Knight Hamburg, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 11

1 pound Italian sausage links, casings removed and cut into 1-inch slices
2 medium onions, chopped
6 garlic cloves, chopped
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 cans (15 ounces each) cannellini beans, rinsed and drained
2 cans (14-1/2 ounces each) chicken broth
2 cans (14-1/2 ounces each) diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
6 cups fresh spinach leaves, chopped
Shredded Parmesan cheese, optional

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.

Nutrition Facts : Calories 169 calories, Fat 7g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 471mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein.

PEASANT SOUP



Peasant Soup image

This hearty vegetable broth soup really satisfies, and it's inexpensive as well.-Bertha McClung, Summersville, West Virginia

Provided by Taste of Home

Categories     Lunch

Time 2h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 11

1 pound dried great northern beans
6 cups water
3 carrots, sliced
3 celery ribs, sliced
2 medium onions, chopped
2 garlic cloves, minced
2 bay leaves
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried basil
1/2 teaspoon pepper
2 tablespoons olive oil

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.

Nutrition Facts : Calories 140 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 73mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges

OLD WORLD PEASANT SOUP



Old World Peasant Soup image

This is one of those soups that while your cooking it and the aroma fills the air, you get a sense of the old world ways of European cooking. Simple but delectable, this soup is sure to please the senses of your guest or family as soon as it hits the table. I like to cook it in the crock pot and let it age for a few days before...

Provided by James McGraw

Categories     Other Soups

Time 7h25m

Number Of Ingredients 15

18 oz rope sausage
2 stalk(s) celery
3 medium cooking potatoes
2 carrots
1/2 medium white onions
7 oz canned mushrooms, bits & pieces, drained
1 c green beans, frozen or fresh will work
1/2 c red wine, dry, full bodied
5 c beef stock
1 tsp worchestershire sauce
3 bay leaves
1 tsp crushed leaf basil
1/2 tsp leaf oregano
1 clove garlic, minced
ground black pepper to chef's taste

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.

PEASANT SOUP (LIKE OLGA'S)



Peasant Soup (Like Olga's) image

Make and share this Peasant Soup (Like Olga's) recipe from Food.com.

Provided by cantillon1

Categories     Lamb/Sheep

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

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

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.

ITALIAN PEASANT SOUP



Italian Peasant Soup image

I found this in TOH Quick Cooking magazine. I haven't tried it yet but it looks like something my family and I would love. Plan on trying it soon.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 40m

Yield 10 serving(s)

Number Of Ingredients 11

1 lb Italian sausage, cut into 1 inch pieces
2 medium onions, chopped
6 cloves garlic, minced
1 lb boneless chicken, cut into 1 inch pieces
2 (15 ounce) cans cannellini beans, rinsed and drained
2 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can diced tomatoes, undrained
1 teaspoon dried basil
1 teaspoon dried oregano
6 cups fresh spinach leaves, chopped
fresh shredded parmesan cheese

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.

Tips:

  • Use fresh, seasonal vegetables. This will give your soup the best flavor and nutrition.
  • Don't be afraid to experiment with different vegetables. There are many different types of vegetables that can be used in peasant soup, so don't be afraid to try something new.
  • Use a variety of herbs and spices. This will add flavor and depth to your soup.
  • Don't overcook the vegetables. You want the vegetables to be tender but still have some bite to them.
  • Serve the soup with a crusty bread or roll. This will help to soak up the delicious broth.

Conclusion:

Old World peasant soup is a hearty, flavorful, and inexpensive meal that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can make a delicious and satisfying soup that the whole family will enjoy.

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