White Root Vegetable Soup With Thyme Butter Recipes

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ROOT VEGETABLE AND BEAN SOUP



Root Vegetable and Bean Soup image

Make and share this Root Vegetable and Bean Soup recipe from Food.com.

Provided by cookiecutter _

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 247.1, Fat 4.2, SaturatedFat 0.6, Sodium 326.8, Carbohydrate 43, Fiber 10.6, Sugar 6.1, Protein 11.5

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