Here’s a hearty root vegetable and bean soup—comforting, nourishing, and very flexible 🥕🥔🫘
Root Vegetable & Bean Soup
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 1 parsnip, chopped (or extra carrot)
- 1 sweet potato or regular potato, diced
- 1 cup diced turnip or rutabaga (optional)
- 1 can (15 oz / 400 g) beans, drained and rinsed
(white beans, cannellini, kidney, or chickpeas) - 1 can (14 oz / 400 g) diced tomatoes (optional)
- 4–5 cups vegetable or chicken broth
- 1 tsp dried thyme or rosemary
- ½ tsp smoked paprika
- Salt and black pepper, to taste
- 1 bay leaf
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion for 5 minutes until soft. Add garlic and cook 30 seconds.
- Add all root vegetables and stir for 2–3 minutes.
- Add beans, tomatoes (if using), broth, herbs, paprika, bay leaf, salt, and pepper.
- Bring to a boil, then reduce to a simmer.
- Cover and cook 25–35 minutes, until vegetables are tender.
- Remove bay leaf. Adjust seasoning.
Optional Finishes
- Stir in a handful of spinach or kale
- Add a splash of lemon juice or apple cider vinegar
- Drizzle with olive oil or add grated Parmesan
Variations
- Creamy: Blend half the soup and return it to the pot
- Spicy: Add chili flakes or harissa
- Protein boost: Add cooked lentils or shredded chicken
- Herby: Finish with fresh parsley or dill
Would you like a slow cooker, Instant Pot, or spiced winter version?
