Thrifty Thursday-French Peasant Soup
By: Shoshanna Levy
Published: 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


bay leaf




¼


teaspoon dried basil




6


carrots, half-inch pieces




4


celery stalks, half-inch pieces




¼


cup chopped parsley




4


tablespoons butter, ½ stick




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





Directions

Comments:
Chuck Gilliam
June 2, 2011

The picture shows rice or barley and mushrooms. None of that is in the recipe? What gives?