Chunky Peasant Vegetable Soup from Monday-to-Friday Cookbook by Michele Urvater
Naming this soup “peasant vegetable” means you can toss into the pot just about anything you want. What matters is that the soup be rich and have enough chunky vegetables in it to call it dinner.
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Pot
- Stove
- Wooden spoon
- Can opener
- Ladle
- Mixing bowl
Ingredients
- 2 quarts chicken broth or water
- 2 white turnips or boiling potatoes
- 2 tablespoons olive oil
- 2 carrots or parsnips
- ½ head green cabbage
- 1 to 2 tablespoons lemon juice Salt and freshly ground black pepper
- 1 can (16 to 19 ounces) white cannellini beans or chick-peas
- ½ cup pearl barley or cracked wheat
- ½ teaspoon dried marjoram
- 1 ham hock (optional)
- 4 cloves garlic
- 2 onions
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