Name: Chunky Peasant Vegetable Soup
Yield: Makes: 6 to 8 servings
Ingredients: 1 to 2 tablespoons lemon juice Salt and freshly ground black pepper; 1 can (16 to 19 ounces) white cannellini beans or chick-peas; ½ teaspoon dried marjoram; 4 cloves garlic; 2 onions; 2 carrots or parsnips; ½ head green cabbage; 2 white turnips or boiling potatoes; 2 tablespoons olive oil; 2 quarts chicken broth or water; ½ cup pearl barley or cracked wheat; 1 ham hock (optional)

Preparation info

Makes:
6 to 8
servings

Difficulty
Easy

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.

Ingredients

2 onions
4 cloves garlic
½ head green cabbage

Soup

Method

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).
Heat the oil in a soup pot over medium heat. Add the onions and sauté, s

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Ingredients

Method

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