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Root Vegetable and Bean Soup

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“A 90's recipe from Test Kitchen Favorites cookbook.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 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
  • 12 teaspoon sea salt or 12 teaspoon kosher salt
  • 3 cups vegetable broth or 3 cups chicken broth
  • 1 (15 ounce) cansmall 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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