Root Vegetable and Bean Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A 90's recipe from Test Kitchen Favorites cookbook. 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 |
Directions:
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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