Peasant Soup Recipe

Ingredients <br>- 2 tablespoons olive oil <br>- ½ pound bacon, cut into small pieces <br>- 2 onions, chopped <br>- ¼ cup chopped shallots <br>- 1 leek, sliced <br>- 2 stalks celery, chopped, with leaves <br>- 5 cloves garlic, sliced <br>- 2 cups dry mixed beans, soaked overnight <br>- 3 carrots, sliced <br>- 1 turnips, cubed <br>- ½ small head cabbage, finely shredded <br>- 4 quarts vegetable stock <br>- salt and pepper to taste <br><p></p>Directions <br>step 1: Heat the oil in a large pot over medium high heat. Stir in the bacon and saute just to render the fat out of the bacon; do not cook till crisp. Then add the onions, shallots, leek, celery and garlic and saute for about 5 minutes, stirring frequently. <br>step 2: Then, add the beans, carrots, turnip and cabbage along with enough vegetable stock to cover (about 4 quarts). Let simmer for 2 hours, or until vegetables are to desired tenderness. Season to taste with salt and pepper. <br>

Ingredients
- 2 tablespoons olive oil
- ½ pound bacon, cut into small pieces
- 2 onions, chopped
- ¼ cup chopped shallots
- 1 leek, sliced
- 2 stalks celery, chopped, with leaves
- 5 cloves garlic, sliced
- 2 cups dry mixed beans, soaked overnight
- 3 carrots, sliced
- 1 turnips, cubed
- ½ small head cabbage, finely shredded
- 4 quarts vegetable stock
- salt and pepper to taste

Directions
step 1: Heat the oil in a large pot over medium high heat. Stir in the bacon and saute just to render the fat out of the bacon; do not cook till crisp. Then add the onions, shallots, leek, celery and garlic and saute for about 5 minutes, stirring frequently.
step 2: Then, add the beans, carrots, turnip and cabbage along with enough vegetable stock to cover (about 4 quarts). Let simmer for 2 hours, or until vegetables are to desired tenderness. Season to taste with salt and pepper.

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