This recipe is adapted from The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution. As much as I don’t want it to be winter yet, I was able to use mostly produce from last week’s CSA pickup.
This healthy, hearty soup makes the most of winter vegetables including turnips, kale, and potatoes.
- 1/4 cup olive oil
- 1 large onion (chopped)
- 2 carrots (chopped)
- 2 stalks celery (diced)
- 4 cloves garlic (minced)
- 5 thyme sprigs (or a dash of dried)
- 1 bay leaf
- 2 tsp salt
- 1 small leeks (chopped)
- 1 lb turnips (diced; I think I used one turnip and one watermelon radish, oops)
- 1/2 lb potatoes (diced)
- 1 bunch kale
- 3 cups Great Northern beans
- In a large soup pot, saute' the onion, carrots, and celery in the olive oil until golden brown.
- Add garlic, thyme, bay leaf, salt, and cook 5 more minutes.
- Add 3 C water and bring to a boil; add remaining vegetables and cook 15 minutes.
- Add beans, 1 C liquid, and cook another 5 minutes.
The Verdict: I was quite surprised at how much flavor this soup had – and I didn’t even need to use any canned or boxed broth! I put a bit too much thyme in it (I’m guessing 2 Tbsp – a few tsp would have been plenty!) but it didn’t ruin it, surprisingly. DH loved it too and even had a couple of bowls before realizing there was no meat in it.
Serving size: 1/8 of a recipe (10.1 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories From Fat (27%) 65.83
% Daily Value
Total Fat 7.49g 12%
Saturated Fat 1.11g 6%
Cholesterol 0mg 0%
Sodium 735.58mg 31%
Potassium 795.67mg 23%
Total Carbohydrates 37.3g 12%
Fiber 8.47g 34%
Protein 9.69g 19%
Looking for more simple, in season recipes? Consider: