PEASANT SOUP
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
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
SLOVENIAN PEASANT SOUP
Make and share this Slovenian Peasant Soup recipe from Food.com.
Provided by katie in the UP
Categories Potato
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place all of the above in 2 quarts of water.
- (or I was thinking -- chicken broth).
- Cook slowly for 1 1/2 hours, than mash thru a coarse strainer and add sour cream, serve.
- Sprinkle chopped chives on top for garnish.
Nutrition Facts : Calories 396.7, Fat 12.2, SaturatedFat 7.5, Cholesterol 27, Sodium 74.9, Carbohydrate 65.9, Fiber 8.3, Sugar 6.9, Protein 8.5
CROCK POT TUSCANY PEASANT SOUP
A hearty soup that's great on a cool day. This soup is quick and easy to prepare and has great flavor.
Provided by Porfavorcorona
Time 4h50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet over medium heat, brown Italian sausages on all sides; slice sausages 1/2-inch thick rounds.
- Use non-stick cooking spray or a little vegetable oil if using turkey Italian sausage.
- Pour off excess fat.
- Add to skillet the celery, zucchini and onion.
- Saute 2 minutes longer, stirring.
- In crockpot, combine beef broth, tomato sauce, and basil.
- Add sausage and vegetable mixture; cover and cook on LOW for 3 1/2 to 4 1/2 hours.
- Add salt and pepper to taste.
- Ladle soup into bowls and garnish with grated Parmesan cheese.
- Serve this hearty soup with garlic bread or crusty Italian bread.
Nutrition Facts : Calories 450.1, Fat 32, SaturatedFat 11.3, Cholesterol 64.6, Sodium 2358.3, Carbohydrate 14.5, Fiber 2.9, Sugar 8, Protein 26.5
SPANISH PEASANT SOUP
This is the authentic recipe for gazpacho soup. Great for a picnic or a BBQ. The recipe can easily be doubled or tripled or more. Very refreshing
Provided by Bergy
Categories Lunch/Snacks
Time 2h
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- in a large bowl put the bread& 1 clove of minced garlic, add vinegar& mix well.
- Let stand for 2 hours.
- Mix in the tomatoes, peppers, cucumbers& the other 2 cloves of garlic.
- Add the ice water keep chilled.
Nutrition Facts : Calories 47.2, Fat 0.5, SaturatedFat 0.1, Sodium 51.4, Carbohydrate 10.1, Fiber 1.5, Sugar 3.7, Protein 1.8
SLOVENIAN KOLACKI
Found this recipe in my Slovenian Treasures cookbook. Posted for 2005 Zaar World Tour. Times are just estimated and do not include chilling time.
Provided by katie in the UP
Categories Dessert
Time 29m
Yield 48 cookies
Number Of Ingredients 6
Steps:
- Mix filling ingredients together and set aside. Sift flour into a large bowl. Cut in butter as for pie dough. Cut in the cream cheese and work the mixture together with a fork until a round ball is formed. Cover and refrigerate overnight or at least 1 hour.
- Cut dough in 3 pieces. roll out on floured cloth or board slightly thicker than noodle dough (?). Cut into 3 x 3 inch pieces using a pastry cutter. Place teaspoonful of filling in center and overlap opposite corners. Bake in greased cookie pan at 350 degrees for 12 to 14 minutes. Remove and sprinkle with confectioners sugar.
Nutrition Facts : Calories 114.8, Fat 8.1, SaturatedFat 4.2, Cholesterol 22.4, Sodium 52.1, Carbohydrate 9.4, Fiber 0.4, Sugar 3.5, Protein 1.6
ETRUSCAN PEASANT SOUP
This is my mom's recipe - it is the best soup ever! Not only is it healthy, but it is hearty and chocked full of flavor!
Provided by Kettch23
Categories Low Cholesterol
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large sauacepan or dutch oven over medium heat cook sausage, chicken, onion, and garlic in oil until sausage is no longer pink.
- Add spinach, beans, tomatoes (with their liquid), broth, and crushed red pepper flakes - bring to a boil.
- Reduce heat - simmer 20 minutes (or longer!) to blend flavors.
- Sprinkle individual servings with cheese.
- PS - sometimes I like to use hot turkey sausage, it really kicks it up!
Nutrition Facts : Calories 262.5, Fat 9.7, SaturatedFat 3, Cholesterol 61.5, Sodium 1324.2, Carbohydrate 20.1, Fiber 4.7, Sugar 6, Protein 24.3
ETRUSCAN PEASANT SOUP
Make and share this Etruscan Peasant Soup recipe from Food.com.
Provided by Dona England
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in heavy 4 quart sauce pan.
- Cut sausage into 1/2 inch pieces.
- Brown sausage in pan until no longer pink.
- Add onion and garlic and stir until softened.
- Add spinach, chicken broth, diced tomatoes, beans and red pepper.
- Heat to a boil and simmer for 15-20 minutes.
- Ladle into bowls and sprinkle with parmesan cheese.
Nutrition Facts : Calories 318.9, Fat 14.4, SaturatedFat 4.7, Cholesterol 35.8, Sodium 1425.1, Carbohydrate 21.9, Fiber 6.5, Sugar 3.5, Protein 26
PEASANT SOUP (LIKE OLGA'S)
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
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.
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