If you follow me on facebook you may have seen the other day that I was making Root Vegetable Bean Soup. Here is the recipe that I promised. I had this soup a little over a week ago during conferences. It has become a tradition at my school for the PTO to bring in soup for the teachers on the first night of conferences. There are always plenty of delicious options and I usually sample a little bit of everything. This one had be going back for seconds though. My co-teacher Michelle saw it and said that “it sounds like something you would like.” Holy Buckets was she right! Here is the recipe. Unfortunately I did not get any pictures of it when I made it because Zack and I both ate it so fast!
Root Vegetable Bean Soup
1 c. diced celery
3 medium carrots-finely chopped
1 small chopped onion
2 cloves garlic-minced
2 tsp. Butter + a little olive oil
3-4 med. potatoes-peeled and sliced
2-3 parsnips-peeled and chopped
2-3 turnips-peeled and chopped (You can also add or substitute a rutabaga-I did one rutabaga and one turnip)
4 c. chicken broth (you may need a little more)
2 tsp. dill weed
1-15 oz. can Great Northern Beans (rinsed)
1 1/2 Tbsp. Flour
3/4 to 1 c. sour cream
1/8-1/4 tsp. Pepper
-In a stock pot over medium heat cook and stir celery, carrots, and onion in butter and oil until tender.
-Stir in broth, dill weed, potatoes, parsnips, and turnips.
-Heat to boiling at Med-High
-Reduce Heat and simmer covered for 20-25 minutes or until vegetables are tender.
-While the soup is simmering, in a small bowl mix together sour cream, flour, and pepper
-Add beans during last five minutes of simmering
-Add sour cream mixture at the end of cooking and stir until combined
-Add more salt if desired
Let me know if you make this and how you like it!