Vegetable Soup

Name: Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 oz. dry white beans; 1/2 leek; 1 carrot; 1/2 celeriac (celery root); 1 large potato; 1-2 zucchini; 1/2 c. cauliflower; 2 T. olive oil; 8 1/2 c. vegetable stock; salt and pepper; 5 T. chopped parsley

Eats Now Editorial Team · 593 kcal · Soups & Stews

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Vegetable Soup – a delicious recipe with white beans, leek, carrot, celery root, potato, zucchini. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

3 1/2 oz. dry white beans
1/2 leek
1 carrot
1/2 celeriac (celery root)
1 large potato
1-2 zucchini
1/2 c. cauliflower
2 T. olive oil
8 1/2 c. vegetable stock
salt and pepper
5 T. chopped parsley

1
Soak beans overnight in cold water.
2
Next day, boil beans approx. 30 minutes, without salt!
3
Clean and cut all vegetables into bite-size pieces. wash and chop parsley.
4
Heat oil in pan and saute leek, carrot, celeriac. Add potato, cauliflower. Add beans and veg stock and let simmer approx. 20 minutes. Season with salt and pepper. Sprinkle with parsley.

593

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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Frequently Asked Questions

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

You need 11 ingredients. The key ingredients include: 3 1/2 oz. dry white beans, 1/2 leek, 1 carrot, 1/2 celeriac (celery root), and more.

Yes, Vegetable 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.

Quick Info

Servings
4 servings
Calories
593 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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