Root Vegetable Bean Soup Recipe

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! 

 

(source)                                            

Root Vegetable Bean Soup

Ingredients

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

Salt

-In a stock pot over medium heat cook and stir celery, carrots, and onion in butter and oil until tender.

-Add garlic

-Stir in broth, dill weed, potatoes, parsnips, and turnips.

-Add Salt

-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!