Root Vegetable and Bean Soup

Recipe by cookiecutter _
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READY IN: 30mins
SERVES: 4
UNITS: US

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 1/2 teaspoon kosher salt
  • 1
    (15 ounce) can small red beans, rinsed and drained (or garbanzo beans or Great Northern beans)
  • 2
    teaspoons snipped fresh thyme
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DIRECTIONS

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