The soup I am sharing with you today is a recipe from the Silver Palate Cookbook that I picked up back in the early 90's. The Silver Palate was a small shop that started here in Michigan and eventually ended in New Jersey. The cookbook is crammed with recipes, cooking hints, entertaining ideas, wine pairings, menu ideas....it is a fun cookbook to sit and browse through on a lazy afternoon,
I adapted the recipe to be made in my slow cooker because we wanted to attend the home builders show today and I didn't want to be tied to the stove. Crockpot meals are always my go to when I am gone during the day and want a good meal ready when I return. Ting and Melody will be here tonight and Ting is a huge soup fan.
Other than adapting it for slow cooking which deleted some butter that would have been used to saute the vegetables and using less broth I stayed pretty much true to the recipe. I hope you enjoy it. Happy Sunday everyone.
Peasant Vegetable Soup
adapted from Silver Palate Cookbook
1 1/2 c. dried white beans, soaked overnight
1 c. onion, chopped
3 leeks, white and light green sections, sliced
2 ribs celery, chopped
3 carrots, peeled and chopped
3 parsnips, peeled and chopped
1 t. dried thyme
1 bay leaf
6 c. beef stock
1 ham hock
1/2 of a small head of cabbage, shredded
4 cloves garlic, minced
Place all ingredients in the crock of a slow cooker, placing the cabbage on the top. Cover and cook on low for 8-10 hrs. Taste and season with pepper and salt as needed. Print Recipe
Was it yummy?
ReplyDeleteI prefer my other bean and ham soup. This was good just not quite as flavorful as the other.
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