Peasant Soup


I would appreciate anyone who could send me a recipe for Peaseant soup.

I hope one of these is what you are looking for I found them on Google. Let me know they sound good… YUM

Peasant Soup
Submitted by: Timothy Messick
“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.” Original recipe yield: 15 servings.


* 2 tablespoons olive oil
* 1/2 pound bacon, cut into small pieces
* 2 onions, chopped
* 1/4 cup chopped shallots
* 1 leek, sliced
* 2 stalks celery, chopped, with leaves
* 5 cloves garlic, sliced
* 2 cups dry mixed beans, soaked overnight
* 3 carrots, sliced
* 1 turnips, cubed
* 1/2 small head cabbage, finely shredded
* 4 quarts vegetable stock
* salt and pepper to taste


  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.

Slovenian Peasant Soup Recipe #140718

I found this recipe in my Slovenian Treasures cookbook. Posted for 2005 Zaar World tour.


5 large potatoes, peeled and cut up
4 large onions, cut up
1/2 bunch parsley
1 stalk celery
1 garlic clove
2 tablespoons butter
1/2 pint sour cream
chopped chives

6 servings Change size or US/metric
Change to: servings US Metric
1 hour 50 minutes 20 mins prep

  1. Place all of the above in 2 quarts of water.
  2. (or I was thinking – chicken broth).
  3. Cook slowly for 1 1/2 hours, than mash thru a coarse strainer and add sour cream, serve.
  4. Sprinkle chopped chives on top for garnish.

Here is the site where I found the above recipes there are a lot more.