Root Vegetable and Bean Soup
Warm up with a comforting bowl of Root Vegetable and Bean Soup, a hearty and wholesome dish that celebrates the natural sweetness of root vegetables like carrots, parsnips, celery root, and potatoes. This nutrient-packed recipe combines earthy flavors with protein-rich white beans, aromatic thyme, and vibrant canned tomatoes, all simmered in a savory vegetable broth. Perfect for chilly evenings or a cozy lunch, this one-pot soup is quick to prepare with just 20 minutes of prep and is ready to serve in under an hour. Garnished with fresh parsley and paired with crusty bread, it’s a satisfying vegetarian meal ideal for weeknights or meal prep. Discover a new family favorite with this easy, healthy, and irresistibly flavorful soup!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 3 minced garlic cloves
- 3 medium (peeled and diced) carrots
- 2 medium (peeled and diced) parsnips
- 1 medium (peeled and diced) celery root (celeriac)
- 2 medium (peeled and diced) potatoes
- 14.5 ounces canned diced tomatoes
- 6 cups vegetable broth
- 15 ounces (rinsed and drained) canned white beans (e.g., cannellini or navy beans)
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the carrots, parsnips, celery root, and potatoes to the pot. Stir to coat the vegetables in the oil and cook for 5 minutes.
Stir in the canned diced tomatoes and their juices. Cook for 2 minutes to allow the flavors to meld.
Pour in the vegetable broth and bring the mixture to a boil over high heat.
Reduce the heat to medium-low and add the white beans, thyme sprigs, and bay leaf. Cover and simmer for 20–25 minutes, or until the root vegetables are tender.
Remove and discard the thyme sprigs and bay leaf from the pot.
Season the soup with salt and black pepper to taste. Adjust seasoning as necessary.
Serve the soup hot and garnish with freshly chopped parsley. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
2110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.3 g | 80% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 12.4 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 8186 mg | 356% | |
| Total Carbohydrate | 335.1 g | 122% | |
| Dietary Fiber | 71.9 g | 257% | |
| Total Sugars | 66.1 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 854 mg | 66% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 8603 mg | 183% | |
*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.
