Root Vegetable and Bean Soup

READY IN: 30mins
Recipe by cookiecutter _

A 90's recipe from Test Kitchen Favorites cookbook.

Top Review by Baking Carly

Really hearty and tasty soup :) I added a few garlic cloves and some beef stock in addition to the vegetable stock because I had WAY more vegetables than called for - and beef stock was in my fridge. Served it with some cornbread to complete the meal.

Ingredients Nutrition

  • 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
  • 12 teaspoon sea salt or 12 teaspoon kosher salt
  • 3 cups vegetable broth or 3 cups chicken broth
  • 1 (15 ounce) cansmall 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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