Peasant Soup

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  • 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


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.

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.