Peasant Soup

Prep: 10-20 minutes Cook: 50-55 minutes


By Tiffany Hobson


  • 8 cups No-Chicken broth, veggie broth or water
  • 1 large white onion, diced
  • 1 head garlic, minced
  • 7 purple potatoes, chopped
  • 7-10 carrots, chopped
  • 2 bunches lacinato kale, stripped and chopped
  • 3 tsp powdered thyme
  • 1 tsp marjoram
  • several twists freshly ground black pepper
  • salt to taste


Place 1/2 cup of No-Chicken broth in a large soup pot. Add the onion and garlic. Cook, stirring occasionally, on medium heat, for 4-5 minutes until the onions appear translucent. Add the thyme, marjoram and several twists of freshly ground black pepper. Mix well. Add the remaining broth, purple potatoes and carrots. Bring to a boil, reduce heat, cover and simmer for 40-45 minutes, until the potatoes may be pierced with a knife easily. Add the kale and mix well. Continue cooking on low heat for an additional 10 minutes. Serve hot. Before serving, season with a bit of sea salt, if desired.