Hearty Root Veggie Soup

For a simple dinner, present this flavorful and healthful soup with some warm crusty bread and a mixed green salad. I have added a can of white kidney beans (undrained) in the last 5 mins for that bit extra.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 1  tablespoon olive oil
• 1 1⁄2 cups  chopped leeks (white and pale green parts only)
• 1⁄2 cup  chopped celery
• 1  garlic clove, minced
• 2  cups  peeled turnips, 1/2-inch pieces
• 2  cups  peeled  rutabagas, 1/2-inch pieces
• 2  cups  peeled russet potatoes, 1/2-inch pieces
• 2  cups carrots, sliced
• 1 (28 ounce) can diced tomatoes with juice
• 4 (14 1/2ounce) cans vegetable broth or 4 (14 1/2ounce) cans low sodium chicken broth

Directions

1. Heat oil in heavy large pot over medium-low heat.
2. Add leek, celery and garlic and sauté until vegetables begin to soften, about 5 minutes. Add turnips, rutabagas, potatoes, carrots, tomatoes with juices and 2 cans broth.
3. Bring to boil.
4. Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes.
5. Transfer 4 cups soup to processor.
6. Puree until almost smooth.
7. Return puree to pot.
8. Add remaining 2 cans broth; bring to simmer. Season with salt and pepper.
9. Ladle soup into bowls and serve.