Peasant Soup


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This soup is loaded with beans, vegetables, and meat. It's the perfect winter soup!

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  • 2 Tbs. extra-virgin olive oil
  • 1 small ham steak, chopped
  • 2 carrots, chopped
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1 leek, cleaned and sliced into half-moons
  • 4 garlic cloves, minced
  • 1 large shallot, chopped
  • 1 small head of cabbage, cut into large pieces
  • 1 tsp. sugar
  • coarse salt
  • coarse pepper
  • 4 C. chicken stock
  • one 15-oz. can cannellini beans

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Heat soup pot over medium-high heat with olive oil.  Add ham, carrots, onions, celery, leeks, garlic, and shallots to the pot.  Add cabbage and sprinkle with sugar and salt.  Add 2 cups of water, cover the pot, and steam the cabbage for 15 minutes.  Uncover and add stock and beans.  Bring to a boil.  Reduce heat and keep at a low simmer. Serve with crusty bread.

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