This Spanish Peasant Soup, known in Spain as Sopa Campesina, is a dish that dates back to the medieval times. Made with the most humble ingredients, effortless to to put together and done in about 40 minutes.
You know, it´s dishes like this that show that the poor ate better than the rich. The peasants grew their own ingredients, made their own wine & olive oil and created recipes like this soup. Super healthy and fills your body with so much goodness.
Either way you look at, this soup is absolutely delicous. You can serve it as a main course next to a crusty baguette or even as a first course, followed up by some grilled fish.
TIPS & TRICKS to Make this Recipe: I used jarred cooked chickpeas to make this recipe. Which are the same thing as the canned ones. I also used dried thyme, just because I could not get any fresh thyme. If you can get it, replace the dried with the fresh and add at the same time as the rest of the fresh herbs. This soup freezes well and will also last in the fridge for up to 5 days.
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Watch the Video Below on How to Make this Spanish Peasant Soup | Sopa Campesina Recipe
Spanish Peasant Soup | Sopa Campesina Recipe
- 2 tbsp extra virgin olive oil 30 ml
- 1/2 onion
- 4 cloves garlic
- 2 carrots
- 2 stalks celery
- 1 jar cooked chickpeas 570 grams / 20 ounces / 2 cups
- 1/4 cup white wine 60 ml
- 1/2 tsp dried thyme .50 grams
- 4 cups vegetable broth 900 ml
- 2 tbsp freshly chopped parsley 7.50 grams
- 1 sprig fresh rosemary
- sea salt & black pepper
Cut 2 peeled carrots into small 1/4 inch (.635 cm) thick pieces, cut 2 stalks of celery into small 1/4 inch (.635 cm) thick pieces, roughly dice 1/2 onion, thinly slice 4 cloves of garlic and drain 1 jar of cooked chickpeas (570 grams / 20 ounces / or 2 cups) into a sieve and rinse under cold running water
Heat a stock pot with a medium-high heat and add in 2 tablespoons (30 ml) extra virgin olive oil, after 1 minute add in the diced onion, sliced garlic, chopped carrot & chopped celery and mix with the olive oil, after 3 minutes and the onion is translucent, add in 1/4 cup (60 ml) white wine and 1/2 tsp (.5 grams) dried thyme, mix and simmer for 2 minutes or until the wine has incorporated into the vegetables, then add in the drained chickpeas and season with sea salt & black pepper, gently mix together, then add in 4 cups (900 ml) vegetable broth, 1 tablespoon (3.75 grams) freshly chopped parsley and 1 sprig fresh rosemary, mix and bring to a boil, then place a lid on the stock pot and lower the fire to a low-medium heat
After simmering for 20 to 25 minutes, the soup should be perfectly cooked and your kitchen filled with amazing aromas, remove the stock pot from the heat, transfer the soup into shallow bowls and sprinkle with freshly chopped parsley, enjoy!
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