It doesn't get anymore thrifty than the traditional food of the peasants. This flavorful recipe can be modified with various seasonal veggies, bonus points for leafy greens. It's a hearty vegetarian dish, and makes a great next-day lunch.
French Peasant Soup
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4 |
quarts filtered water |
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12 |
ounces great northern beans*, picked over |
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1 |
small onion, chopped |
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8 |
cloves garlic, minced |
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½ |
cup olive oil |
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¼ |
teaspoon dried thyme |
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1 |
|
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¼ |
teaspoon dried basil |
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6 |
carrots, half-inch pieces |
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4 |
celery stalks, half-inch pieces |
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¼ |
cup chopped parsley |
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4 |
|
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1 |
small head green or purple cabbage, chopped |
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5 |
medium potatoes, diced (can sub sweet potato) |
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Himalyan salt, to taste |
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freshly ground black pepper, to taste |
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Comments
June 2, 2011
The picture shows rice or barley and mushrooms. None of that is in the recipe? What gives?