Cassoulet Bean Soup

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Turnips and parsips add great flavor to vegetable soups. Soup making is not an exact science. You can add more or less of any of the vegetables below.

Ingredients:
3 cups (2 15-ounce cans) cooked white beans like cannelini, navy, etc. (we use Rancho Gordo Cassoulet Beans)
2-3 stalks celery, chopped
1 onion, peeled and chopped
2-3 carrots, scrubbed and chopped
1 turnip or rutabaga, peeled and chopped
1 medium parsnip, scrubbed and chopped
1 teaspoon dried parsley
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 teaspoons turmeric powder
2 teaspoons onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
6 cups water

Directions:
In a large soup pot, add all the ingredients. Bring to a boil, reduce to a simmer and cover. Cook until all the vegetables are tender, or longer as desired. Soup may be refrigerated or frozen to reheat another time.
 
 

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