French Peasant Soup
This is really more of a main dish than an actual soup. And do add the cabbage. Even cabbage haters will love these beans - they'll never know that the cabbage is in there. It cooks down to give the dish a richness and complexity of taste. This is great stuff. It also freezes wonderfully."I discovered this medley on my way to use what I had on hand from the lingering winter garden. I made the soup exactly as written, but I did add some kale and spinach at the end of cooking time, and served it with freshly grated parmesan cheese. It did not disappoint.
As is usual for this type of fare, the flavor only enhances on Day Two - although it scarcely made it to Day Two! Literally, there was only a bowl and a half left by way of 'leftovers'! No *that's* a good soup! :) " - angelabroussard
Yield: 10 Ready in 3 hours
40 people trying soon
|8 ounceslean bacon|
|1 poundHam, lean; chopped|
|1 1-lb packagedried Great Northern Beans|
|3 cupscarrots; diced/ cut up|
|1 cuponion; rough cut|
|3 cupscelery; thinly sliced|
|4 cupscabbage; thinly sliced/shredded, or about 1/2 head|
|2 clovesgarlic; pressed|
|Black pepper; to taste|
|6 cupswater; or 1/2 water 1/2 chicken broth (low sodium)|
|2 Bay Leaves|
French Peasant Soup Preparation
Place the beans in a saucepan and add enough water to cover, then bring to a boil. Let stand for 1 hour, then drain well. Cut up bacon and fry in pan, drain off excess fat, leaving a small amount in the skillet. Add the ham and cook, stirring frequently, until lightly browned. Place the pork mixture in a large casserole and add the vegetables and seasonings. Pour the broth and water over the mixture to cover well, then cover the casserole. Bake in a preheated 300-degree oven for 3 hours and 30 minutes. This makes 15-20 servings.
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