Lancashire Roots and Beans Soup
Warm up with a hearty and wholesome bowl of Lancashire Roots and Beans Soup, a comforting recipe that celebrates the earthy flavors of seasonal root vegetables and robust legumes. Packed with diced carrots, parsnips, swede (rutabaga), and two types of beans—cannellini and red kidney—this soup is simmered in a fragrant broth seasoned with fresh thyme, rosemary, and a hint of garlic. Perfect for chilly evenings, this nutritious dish comes together in just over an hour and is ideal for meal prep or family dinners. Top it off with a sprinkle of fresh parsley and serve with crusty bread for a satisfying, rustic meal. Simple, nourishing, and delicious—this vegetable-packed soup is a must-try for soup lovers!
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 medium leek, sliced (white and light green parts)
- 2 medium carrot, diced
- 2 medium parsnip, diced
- 1 cup swede (rutabaga), diced
- 3 garlic cloves, minced
- 6 cups vegetable stock
- 1 can cannellini beans, drained and rinsed
- 1 can red kidney beans, drained and rinsed
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley, for garnish
- 1 loaf crusty bread, for serving
Instructions
Heat the butter and olive oil in a large pot over medium heat.
Add the diced onion and sliced leek, cooking until softened and translucent, about 5 minutes.
Stir in the diced carrots, parsnips, and swede, and cook for another 5 minutes, stirring occasionally.
Add the minced garlic and cook for 1 minute, until fragrant.
Pour in the vegetable stock and bring the mixture to a gentle boil.
Reduce the heat to a simmer and add the cannellini beans, red kidney beans, thyme, rosemary, and bay leaf. Stir well.
Season with salt and black pepper to taste.
Cover the pot and allow the soup to simmer for 30 minutes, or until the root vegetables are tender.
Remove the bay leaf and carefully taste for seasoning, adjusting if necessary.
Ladle the soup into bowls, garnishing with fresh parsley.
Serve hot with crusty bread on the side for dipping.
Nutrition Facts
Calories |
3466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.4 g | 93% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 9358 mg | 407% | |
| Total Carbohydrate | 596.3 g | 217% | |
| Dietary Fiber | 92.2 g | 329% | |
| Total Sugars | 77.9 g | ||
| Protein | 128.6 g | 257% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1100 mg | 85% | |
| Iron | 40.4 mg | 224% | |
| Potassium | 8413 mg | 179% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
