Root Vegetable And Bean Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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
• 1/2 teaspoon sea salt or 1/2 teaspoon kosher salt
• 3 cups vegetable broth or 3 cups chicken broth
• 1 (15 ounce) can small red beans, rinsed and drained (or garbanzo beans or great northern beans)
• 2 teaspoons snipped fresh thyme

Recipe

• 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.