Root Vegetable and Bean Soup

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PIC_RootVegetableBeanSoup

(Serves 4)

I have sad news for you: winter in Central New York will be here before you know it. Halloween is just over two months away and the snow has been known to start flying that early around here. But hang in there; I am going to help you get through with warming recipes.

Try this delicious soup of Toby Amidor’s when the coldness starts making its presence known. I guarantee you will love it! This is just one of several of her amazing recipes in her new cookbook, The Healthy Meal Prep Cookbook. Click here to check out this new favorite cookbook of mine. Enjoy!

Ingredients:

  • 1 packed cup baby spinach
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 celery stalk, chopped
  • 1 medium parsnip, chopped
  • 1 medium turnip, chopped
  • 1 (15-ounce) can low-sodium kidney beans, drained
  • and rinsed
  • 6 cups low-sodium vegetable broth
  • 1 tablespoon mirin
  • 2 bay leaves
  • ¼ teaspoon freshly ground black pepper
  • Stack spinach and cut in ribbons Work in batches if
  • In a large pot over medium heat, heat the olive oil until it shimmer Add the onion, carrot, celery, parsnip, and turnip, and sauté until the onion is translucent, about 4 minutes. Add the beans, and stir to combine. Add the vegetable broth, mirin, and bay leaves, and stir to combine. Increase the heat to high and bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer until the beans are tender, about 20 minutes.
  • Remove and discard the bay Stir in the spinach

ribbons and black pepper.

REFRIGERATE: Store the cold soup in a resealable container for up to 1 week. Reheat in a pot over medium-high heat. Bring the soup to a boil, then reduce the heat to low and simmer for 10 minutes. Single servings can be reheated in the microwave on high for 2 to 3 minutes.

FREEZE: Store the cooled soup in individual freezer-safe containers or in one large container for up to 2 months. Thaw in the refrigerator overnight. Reheat in a pot over medium-high heat. Bring soup to a boil, then reduce the heat to low and simmer for 10 minutes. Single servings can be reheated in the microwave on high for 2 to 3 minutes.

 

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