Chunky Peasant Vegetable Soup

Preparation info
  • Makes:

    6 to 8

    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

Naming this soup “peasant vegetable” means you can toss into the pot just about anything you want. What matters is that the soup be rich and have enough chunky vegetables in it to call it dinner.


  • 2 onions
  • 4 cloves garlic
  • ½ head green cabbage


  1. Finely chop the onions and mince the garlic. Core the cabbage and cut it into thin shreds. Peel and slice the carrots ½ inch thick. Peel and dice the turnips and fresh beets (just dice canned beets).
  2. Heat the oil in a soup pot over medium heat. Add the onions and sauté, s