Market Basket Soup

• Vegan
• Gluten free

• Produce

  • 2 cans (15-1/2 ounces each great northern beans
  • 2 Bay leaves
  • 2 Carrots, medium
  • 4 Celery, ribs
  • 3 Garlic cloves
  • 1 Kohlrabi, large bulb
  • 2 Onions, medium
  • 2 tbsp Parsley, fresh
  • 2 tbsp Tarragon, fresh
  • 2 tbsp Thyme, fresh
  • 2 Tomatoes, medium

• Baking & Spices

  • 1 tsp Pepper, coarsely ground
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Liquids

  • 6 cups Vegetable stock or water

Found on tasteofhome.com

Description

Ingredients

• 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
• 2 tablespoons minced fresh thyme

Directions

• Directions 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. Yield: 11 servings (2-3/4 quarts). Originally published as Market Basket Soup in Taste of Home December 2016 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition