Name: Market Basket Soup
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 1 tablespoon olive oil -; 1 large kohlrabi bulb, peeled and chopped -; 4 celery ribs, chopped -; 2 medium onions, chopped -; 2 medium carrots, chopped -; 3 garlic cloves, minced -; 1 teaspoon salt -; 1 teaspoon coarsely ground pepper -; 6 cups vegetable stock or water -; 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained -; 2 bay leaves -; 2 medium tomatoes, chopped -; 2 tablespoons minced fresh parsley -; 2 tablespoons minced fresh tarragon or 3/4 teaspoon dried tarragon -; 2 tablespoons minced fresh thyme or 3/4 teaspoon dried thyme -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Market Basket Soup

1. 1 tablespoon olive oil -

2. 1 large kohlrabi bulb, peeled and chopped -

3. 4 celery ribs, chopped -

4. 2 medium onions, chopped -

5. 2 medium carrots, chopped -

6. 3 garlic cloves, minced -

7. 1 teaspoon salt -

8. 1 teaspoon coarsely ground pepper -

9. 6 cups vegetable stock or water -

10. 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained -

11. 2 bay leaves -

12. 2 medium tomatoes, chopped -

13. 2 tablespoons minced fresh parsley -

14. 2 tablespoons minced fresh tarragon or 3/4 teaspoon dried tarragon -

15. 2 tablespoons minced fresh thyme or 3/4 teaspoon dried thyme -

How to cook deliciously - Market Basket Soup

1. Stage

In a stockpot, heat oil over medium-high heat. Stir in kohlrabi, celery, onions and carrots; cook 5 minutes or until onions are softened. Add garlic, salt and pepper; cook and stir 5 minutes.

2. Stage

Stir in stock, beans and bay leaves. Bring to a boil over medium-high heat. Reduce heat; simmer, covered, until vegetables are tender, 20-25 minutes. Add remaining ingredients; simmer 5 minutes more. Discard bay leaves.