June 2, 2011
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
|
4 |
quarts filtered water |
|
12 |
ounces great northern beans*, picked over |
|
1 |
small onion, chopped |
|
8 |
cloves garlic, minced |
|
½ |
cup olive oil |
|
¼ |
teaspoon dried thyme |
|
1 |
|
|
¼ |
teaspoon dried basil |
|
6 |
carrots, half-inch pieces |
|
4 |
celery stalks, half-inch pieces |
|
¼ |
cup chopped parsley |
|
4 |
|
|
1 |
small head green or purple cabbage, chopped |
|
5 |
medium potatoes, diced (can sub sweet potato) |
|
|
Himalyan salt, to taste |
|
|
freshly ground black pepper, to taste |
Image Sources:
.
Comments
June 2, 2011
The picture shows rice or barley and mushrooms. None of that is in the recipe? What gives?