Market Basket Soup

Market Basket Soup

  • Prepare: 25M
  • Cook: 40M
  • Total: 1H 5M
Market Basket Soup

Market Basket Soup

Diets

  • Vegan
  • Gluten free

Ingredients

  • 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
  • Time
  • Prepare: 25M
  • Cook: 40M
  • Total: 1H 5M

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Description

I use kohlrabi in this soothing veggie soup. It’s got a mellow broccoli-cabbage flavor and can be served raw, but I like it in a warm bowl of happiness. —Kellie Foglio, Salem, Wisconsin

This was very filling and fresh-tasting. My grocery store didnt have kohlrabi so I used a turnip. I also made a half batch and still had leftovers since this makes a very large batch to start with.

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

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Title:

Market Basket Soup

Descrition:

I use kohlrabi in this soothing veggie soup. It’s got a mellow broccoli-cabbage flavor and can be served raw, but I like it in a warm bowl of happiness. —Kellie Foglio, Salem, Wisconsin

Market Basket Soup

  • 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

The first person this recipe

tasteofhome.com

tasteofhome.com

63 0

Found on tasteofhome.com

Taste of Home

Market Basket Soup

I use kohlrabi in this soothing veggie soup. It’s got a mellow broccoli-cabbage flavor and can be served raw, but I like it in a warm bowl of happiness. —Kellie Foglio, Salem, Wisconsin