How To make Peasant Soup
1 pound Dried Great Northern beans
3 Carrots
sliced
3 Celery ribs :
sliced
2 Onions chopped
2 Garlic cloves :
minced
2 Bay leaves
1 14 1/2 ounce tomatoes with liquid -- cut up
1 teaspoon Dried basil
1/2 teaspoon Pepper
2 tablespoons Olive oil
Place the beans in a Dutch oven and cover with water; bring to a boil. Boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain and rinse beans; return to Dutch oven. Add 6 cups water, carrots, celery, onions, garlic, bay leaves, tomatoes, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until the beans are servings (3 quarts) Diabetic Exchanges: One 1-cup serving equals 1 vegetable, 1 starch, 1/2 lean meat, 1/2 fat; also 140 calories , 73 mg sodium, 0 cholesterol, 22 gm carbohydrate, 8 gm protein, 3 gm fat. From Oct/Nov '94 Taste of Home Magazine Formatted for MM by Pegg Seevers 10/05/94
How To make Peasant Soup's Videos
Julia Child's Comforting Cabbage Soup | Jamie & Julia
Julia Child's Cabbage Soup from Mastering the Art of French Cooking Vol.1
#juliachild #soup #jamieandjulia
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ingredients: (Mastering the Art of French cooking vol.1)
3 1/2 qts water
3-4 cups peeled, quartered boiling potatoes
1 1/2 lb chunk of lean salt pork, lean
bacon, or smoked, unprocessed ham
2 lbs or 3 qts roughly sliced cabbage
8 crushed peppercorns or a big pinch of
ground chili pepper
salt as necessary, added near the end
6 parsley sprigs tied with 1 bay leaf
1/2 tsp marjoram
1/2 tsp thyme
4 cloves mashed garlic
2 medium onions studded w 2 cloves
2 peeled, quartered carrots
Optional: (I did it!)
2-4 peeled, quartered turnips
2-3 sliced celery stalks
1-2 cups fresh white beans, or half-cooked
navy beans, or add canned white or red
beans to soup 10-15 minutes before end
of simmering
Binging with Babish: Remy’s Soup from Ratatouille
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What did PEASANTS EAT in medieval times?
Jason begins a journey through the social strata of the medieval age by taking a look at the kinds of food the knight might have experienced in his travels. He’s joined by food historian Chris Carr, who first demonstrates some of the dishes the knight might have eaten when staying at a humble roadside inn. #medieval #cooking #recipes
• Executive Producer: Jason Kingsley OBE
• Executive Producer: Chris Kingsley
• Senior Producer: Brian Jenkins
• Producer: Edward Linley
• Director: Dominic Read
• Presenter: Jason Kingsley OBE
• Subject Matter Expert: Chris Carr
• Camera: Jo Taylor
• Camera: Dominic Read
• Editing: Lindsey Studholme
• Stills Photographer: Kasumi
• Production Manager: Kevin Case
• Audio: Frank Newman
• Sound Design: Liam Flannigan
• Music licensed from PremiumBeat
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• Additional Sound: Elizabeth Carlyon
Special Thanks:
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• Ed Savage
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Many thanks to Chris Carr – check out brigaandfriends.co.uk
How To Cook Tuscan Peasant Soup
In this episode Claudia shows you how easy it is to cook tasty Tuscan Peasant Soup, a real hearty soup perfect for a family meal on a cold winter night!
Check out her website for more information on unforgettable catering and eye-opening cooking lessons! thatstasty.net
Recipe Barley Peasant Soup Recipe
Recipe - Barley Peasant Soup Recipe
INGREDIENTS:
-1 pound beef stew meat, cut into 3/4-inch cubes
●1 tablespoon olive oil
●2 cups chopped onions
●1 cup sliced celery
●2 garlic cloves, minced
●5 cups water
●5 cups beef broth
●2 cups sliced carrots
●1-1/2 cups medium pearl barley
●1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
●1 can (15 ounces) kidney beans, rinsed and drained
●4 cups sliced zucchini
●3 cups diced plum tomatoes
●2 cups chopped cabbage
●1/4 cup minced fresh parsley
●1 teaspoon dried thyme
●1-1/2 teaspoons Italian seasoning
●Salt and pepper to taste
●Grated Parmesan cheese, optional