Cassoulet Bean Soup


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.

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

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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