Best 5 Peasant Soup For One Recipes

Embark on a culinary adventure with our comprehensive guide to creating a delightful "Peasant Soup for One." Whether you're a seasoned chef or a novice in the kitchen, this article will equip you with the knowledge and inspiration to craft a hearty and flavorful soup that will warm your soul. Discover the art of selecting the freshest ingredients, the techniques for achieving the perfect balance of flavors, and the secrets to creating a soup that is both comforting and satisfying.

Here are our top 5 tried and tested recipes!

ITALIAN PEASANT SOUP

Italian Peasant Soup image

My father shared this recipe with me, and I use it when I need a hearty, healthy meal. It's my sons' favorite. Loaded with sausage, chicken, beans and spinach, the quick soup is nice for special occasions, too. -Kim Knight Hamburg, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 11

Ingredients

1 pound Italian sausage links, casings removed and cut into 1-inch slices
2 medium onions, chopped
6 garlic cloves, chopped
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 cans (15 ounces each) cannellini beans, rinsed and drained
2 cans (14-1/2 ounces each) chicken broth
2 cans (14-1/2 ounces each) diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
6 cups fresh spinach leaves, chopped
Shredded Parmesan cheese, optional

Steps:

In a Dutch oven, cook sausage and onions over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Add chicken; cook and stir until no longer pink. , Stir in the beans, broth, tomatoes, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the spinach and heat just until wilted. Serve with cheese if desired.

Nutrition Facts : Calories 169 calories, Fat 7g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 471mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein.

PEASANT SOUP FOR ONE

Peasant Soup for One image

In the mood for soup? There's no need to open a can when it's so easy to simmer up a bowl of this soup. I first has this at a favorite restaurant. When it was removed from the menu, I duplicate it at home using herbs from my garden.-Kay Harris, Armarillo, Texas

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 1 serving.

Number Of Ingredients 10

Ingredients

1 boneless skinless chicken breast half (4 ounces), cubed
1/4 cup chopped onion
1 small potato, cubed
1 small carrot, sliced
1 cup chicken broth
1 garlic clove, minced
1/4 teaspoon dried tarragon, crushed
1/8 teaspoon salt, optional
Dash pepper
2 teaspoons chopped fresh parsley

Steps:

Coat a saucepan with cooking spray; brown chicken over medium-high heat. Add the next eight ingredients; bring to a boil. Reduce heat. Cover and simmer for 20-25 minutes or until vegetables are tender. Sprinkle with parsley.

Nutrition Facts : Calories 280 calories, Fat 3g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 95mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

PEASANT TOMATO SOUP

Peasant Tomato Soup image

Provided by Barbara Kafka

Categories weekday, soups and stews, appetizer, side dish

Time 17m

Yield 4 cups

Number Of Ingredients 11

Ingredients

1/4 pound carrots (2 medium size), trimmed, scraped and cut in 2-inch pieces
1/4 pound yellow onion (1 small or 1/2 large), peeled and quartered
1/4 pound fennel bulb, trimmed and pared with a potato peeler
3 medium-size cloves garlic, peeled and smashed
2 tablespoons of olive oil
1 pound canned tomatoes with thick puree
1 tablespoon cornstarch
2 cups chicken broth
1 teaspoon coarse kosher salt
1 1/2 tablespoons freshly squeezed lemon juice
Fresh basil, washed and shredded, to taste

Steps:

Coarsely chop carrots, onion, fennel and garlic in food processor. In a 2 1/2-quart ceramic or glass souffle dish, stir chopped vegetables and oil until well mixed. Cook, uncovered, at 100 percent for 4 minutes.
Meanwhile puree contents of tomato can in food processor. Dissolve cornstarch in chicken broth. Add pureed tomatoes and chicken broth mixture to vegetables. Cover tightly with polyvinyl plastic wrap. Cook at 100 percent for 7 minutes. Season with remaining ingredients.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 7 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 778 milligrams, Sugar 9 grams

PEASANT SOUP

Peasant Soup image

Make and share this Peasant Soup recipe from Food.com.

Provided by dicentra

Categories Ham

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 small ham steak, chopped
2 carrots, chopped
1 onion, chopped
1 celery rib, chopped
1 leek, cleaned and sliced
4 garlic cloves, minced
1 large shallot, chopped
1 small head cabbage, chopped
1 teaspoon sugar
salt
4 cups chicken broth
1 (15 ounce) can cannellini beans
black pepper
crusty bread

Steps:

also need (bottle red Bordeaux wine, for the chef and the last few swallows of soup).
Heat a coup pot over medium high heat with olive oil.
Add the vegetables and ham to the pot as you chop them.
Add cabbage to the pot and sprinkle with sugar and salt.
Add 2 cups of water and cover.
Steam the cabbage for 15 minutes.
Uncover the pot and add the broth and beans. Bring to a boil.
Reduce heat and keep at a low simmer.
Adjust the salt and pepper. Serve with crusty bread, and don't forget to down the last few swallows with your trusty Bordeaux!

PEASANT SOUP (LIKE OLGA'S)

Peasant Soup (Like Olga's) image

Make and share this Peasant Soup (Like Olga's) recipe from Food.com.

Provided by cantillon1

Categories Lamb/Sheep

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb ground lamb
1 medium onion, chopped
2 stalks celery, chopped
3/4 cup quick-cooking barley
1 (15 1/2 ounce) can diced tomatoes
5 cups vegetable broth
2 garlic cloves, diced
2 small zucchini, diced
10 ounces frozen mixed vegetables (peas, carrots, beans, corn)
1 large bay leaf
1/4 teaspoon thyme
1/4 teaspoon Greek oregano
1/4 cup dried parsley
salt and pepper

Steps:

In a large pot, brown lamb, onion and celery only until lamb is no longer pink.
Drain off fat.
Add tomatoes, garlic, bay leaf and broth.
Bring to a boil.
Add Quick barley, zucchini, frozen vegetables, thyme, oregano, and parsley.
Then reduce to simmer for 30 minutes.
Salt and pepper to taste.
Serve with toasted pita bread triangles.

Tips:

Use fresh, seasonal vegetables. This will give your soup the best flavor and nutrition.
Don't be afraid to experiment with different vegetables. There are many different types of vegetables that can be used in peasant soup, so feel free to try new things.
Use a good quality broth. The broth is the base of your soup, so it's important to use a good one. Look for a broth that is low in sodium and has a rich flavor.
Season your soup to taste. Add salt, pepper, and other seasonings to taste until your soup is just the way you like it.
Serve your soup with a crusty bread or roll. This will help to soak up the delicious broth.

Conclusion:

Peasant soup is a delicious, hearty, and affordable meal that is perfect for a cold winter day. It's also a great way to use up leftover vegetables. With a little planning, you can easily make a delicious peasant soup that the whole family will enjoy. So next time you're looking for a quick and easy meal, give peasant soup a try.