Sunday’s Soup/ Twisted Green Bean SoupJune 18, 2017 / byRhonda Buss / Categories : Feeds
To thicken the soup and add a little extra protein, I added a 14.5 oz can of drained and rinsed navy beans.
I love the combined flavor of turnips and carrots, so I added 1 large sliced carrot. And if you look closely, you'll see that I also added a cup of chopped parsley. For added flavor I added 2 bay leaves. And finally, 8 cups of vegetable broth.
The mixture was then brought to a boil. The heat was then reduced to a simmer and allowed to cook for about 30 minutes.
Once the vegetables were tender, I pureed all but 1/4 of the soup. One more 14.5 oz can of drained and rinsed navy beans were added to to the soup mixture.
The soup was allowed to simmer for another 30 minutes and then enjoyed!
Yield: 6 large bowls
1 2 lb. bag frozen green beans
1 purple turnip peeled and diced
1 large carrot chopped
1 cup finely chopped parsley
2 cloves garlic chopped
1 white onion diced
4 stalks celery diced
2 bay leaves
2 14.5 oz cans navy beans drained and rinsed
8 cups vegetable broth
1 tablespoon olive oil
Salt and black pepper to taste
This is a syndicated post. Please visit the original author at Rhonda's Creative Life
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