Root Vegetable And Bean Soup Recipe

Name: Root Vegetable And Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium parsnips, peeled and cut into 1/2-inch pieces (1 1/2 cups); 1 medium potato, cut into 1/2-inch pieces (1 cup); 1 small rutabaga, peeled and cut into 1/2-inch pieces (1 cup); 2 medium carrots, cut into 1/2-inch slices; 1 medium onion, cut into 8 wedges; 1 tablespoon olive oil; 1/2 teaspoon sea salt or 1/2 teaspoon kosher salt; 3 cups vegetable broth or 3 cups chicken broth; 1 (15 ounce) can small red beans, rinsed and drained (or garbanzo beans or Great Northern beans); 2 teaspoons snipped fresh thyme

Servings: persons

2 medium parsnips, peeled and cut into 1/2-inch pieces (1 1/2 cups)
1 medium potato, cut into 1/2-inch pieces (1 cup)
1 small rutabaga, peeled and cut into 1/2-inch pieces (1 cup)
2 medium carrots, cut into 1/2-inch slices
1 medium onion, cut into 8 wedges
1 tablespoon olive oil
1/2 teaspoon sea salt or 1/2 teaspoon kosher salt
3 cups vegetable broth or 3 cups chicken broth
1 (15 ounce) can small red beans, rinsed and drained (or garbanzo beans or Great Northern beans)
2 teaspoons snipped fresh thyme

1
In a large roasting pan toss parsnips, potato, rutabaga, carrots and onion with oil; sprinkle with salt.
2
Spread vegetables in a single layer in the roasting pan.
3
Roast for 15 - 20 minutes (or until vegetables start to brown), in a 450 degree F oven.
4
In a large saucepan bring broth and beans to a boil and add roasted vegetable; reduced heat.
5
Simmer, covered, 5 minutes (or until vegetables are tender).
6
Stir in thyme.
7
For a thicker soup, mash vegetables and beans slightly.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 medium parsnips, peeled and cut into 1/2-inch pieces (1 1/2 cups), 1 medium potato, cut into 1/2-inch pieces (1 cup), 1 small rutabaga, peeled and cut into 1/2-inch pieces (1 cup), 2 medium carrots, cut into 1/2-inch slices, and more.

Yes, Root Vegetable And Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Root Vegetable And Bean Soup

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