Market Basket Soup Recipes

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MARKET BASKET SOUP



Market Basket Soup image

I use kohlrabi in this soothing veggie soup. The vegetable has a mellow broccoli-cabbage flavor and can be served raw, but this is my favorite way to eat it. -Kellie Foglio, Salem, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 15

1 tablespoon olive oil
1 large kohlrabi bulb, peeled and chopped
4 celery ribs, chopped
2 medium onions, chopped
2 medium carrots, chopped
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon coarsely ground pepper
6 cups vegetable stock or water
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
2 bay leaves
2 medium tomatoes, chopped
2 tablespoons minced fresh parsley
2 tablespoons minced fresh tarragon or 3/4 teaspoon dried tarragon
2 tablespoons minced fresh thyme or 3/4 teaspoon dried thyme

Steps:

  • In a stockpot, heat oil over medium-high heat. Stir in kohlrabi, celery, onions and carrots; cook 5 minutes or until onions are softened. Add garlic, salt and pepper; cook and stir 5 minutes., Stir in stock, beans and bay leaves. Bring to a boil over medium-high heat. Reduce heat; simmer, covered, until vegetables are tender, 20-25 minutes. Add remaining ingredients; simmer 5 minutes more. Discard bay leaves.

Nutrition Facts : Calories 110 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 664mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic exchanges

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