Name: Peasant Vegetable Soup
Yield: 8 to 10 portions
Ingredients: 8 cups Chicken Stock or Beef Stock, or a combination of the two; 3 parsnips, peeled and chopped; Freshly ground black pepper, to taste; ½ small green cabbage, shredded (about 2 cups); 2 celery ribs, coarsely chopped; 3 leeks, white part only, well rinsed and thinly sliced; 1 cup finely chopped yellow onions; 1 teaspoon dried thyme; Salt, to taste; ½ cup chopped fresh Italian (flat-leaf) parsley; 3 carrots, peeled and chopped; 4 tablespoons bacon fat or lightly salted butter; 4 garlic cloves, peeled and chopped; 1 dried bay leaf; 1¼ cups dried white beans, such as Great Northern; 1 ham hock

Preparation info

8 to 10
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Serve this as a fall or winter supper, accompanied by hearty bread, and follow with a green salad and a fruit dessert. Accompany with a glass of Beaujolais or another uncomplicated wine, or a mug of cold dark beer. It tastes even better if made the day before you plan to serve it.

Ingredients

1¼ cups dried white beans, such as Great Northern
4 tablespoons bacon fat or lightly salted butter

Method

Sort through the beans and discard any pebbles you may find. Soak the beans overnight in water that covers them by 3 inches.
Melt the bacon fat or butter in a large heavy pot over low heat. Add the onions, leeks, celery, and carrots and cook, covered, until the vegetables are tender and lightly colored, about 25 minutes, stirring occasionally.
Stir in

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Ingredients

Method

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