ABOUT THE RECIPE:
With its bounty of root vegetables, this warming soup is a great choice during the winter months. For other times of the year, feel free to substitute your favorite seasonal veggies and adjust the cooking time accordingly. Because it makes a large amount, you can get several lunches or dinners out of this recipe. Crusty whole-grain bread is the perfect accompaniment.
Makes 8 servings
INGREDIENTS:
6 stalks celery, with leaves, chopped
1 sweet onion, chopped
1½ to 2 teaspoons Italian seasoning, divided
8 cups vegetable broth
1 teaspoon tamari
3 cups water, plus more as needed
2 medium sweet potatoes, peeled and chopped
5 medium red potatoes, peeled and chopped (peeling is optional)
5 carrots, chopped (peeling is optional)
2 cups chopped green beans
6 large cremini or white button mushrooms, sliced
1 can (about 15 ounces) white beans, drained and rinsed
Salt, to taste
Freshly ground black pepper, to taste
INSTRUCTIONS:
Put the celery, onion, 1 teaspoon Italian seasoning, and 1/4 to 1/2 cup of the broth in a large soup pot over medium heat. Cook, stirring occasionally, until the onion is translucent, about 8 minutes, adding more broth as needed, 1 tablespoon at a time, if the mixture becomes dry.
Stir in the tamari and cook, stirring occasionally, until the celery and onion are tender, about 8 minutes. Stir in the remaining broth, the water, sweet potatoes, red potatoes, carrots, green beans, mushrooms, white beans, and an additional ½ to 1 teaspoon Italian seasoning, to taste. Decrease the heat, cover, and simmer, stirring occasionally, for about 50 minutes, or until all veggies are soft, adding more water as needed to achieve the desired consistency.
Season with salt and pepper to taste. Serve hot.
Ingredients
Directions
ABOUT THE RECIPE:
With its bounty of root vegetables, this warming soup is a great choice during the winter months. For other times of the year, feel free to substitute your favorite seasonal veggies and adjust the cooking time accordingly. Because it makes a large amount, you can get several lunches or dinners out of this recipe. Crusty whole-grain bread is the perfect accompaniment.
Makes 8 servings
INGREDIENTS:
6 stalks celery, with leaves, chopped
1 sweet onion, chopped
1½ to 2 teaspoons Italian seasoning, divided
8 cups vegetable broth
1 teaspoon tamari
3 cups water, plus more as needed
2 medium sweet potatoes, peeled and chopped
5 medium red potatoes, peeled and chopped (peeling is optional)
5 carrots, chopped (peeling is optional)
2 cups chopped green beans
6 large cremini or white button mushrooms, sliced
1 can (about 15 ounces) white beans, drained and rinsed
Salt, to taste
Freshly ground black pepper, to taste
INSTRUCTIONS:
Put the celery, onion, 1 teaspoon Italian seasoning, and 1/4 to 1/2 cup of the broth in a large soup pot over medium heat. Cook, stirring occasionally, until the onion is translucent, about 8 minutes, adding more broth as needed, 1 tablespoon at a time, if the mixture becomes dry.
Stir in the tamari and cook, stirring occasionally, until the celery and onion are tender, about 8 minutes. Stir in the remaining broth, the water, sweet potatoes, red potatoes, carrots, green beans, mushrooms, white beans, and an additional ½ to 1 teaspoon Italian seasoning, to taste. Decrease the heat, cover, and simmer, stirring occasionally, for about 50 minutes, or until all veggies are soft, adding more water as needed to achieve the desired consistency.
Season with salt and pepper to taste. Serve hot.
