I use kohlrabi in this soothing veggie soup. The vegetable has a mellow broccoli-cabbage flavor and can be served raw, but this is my favorite way to eat it. —Kellie Foglio, Salem, Wisconsin
Market Basket Soup
Market Basket Soup
Prep Time
25 min
Cook Time
40 min
Yield
11 servings (2-3/4 quarts)
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
Directions
- 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.
- 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.
Nutrition Facts
1 cup: 110 calories, 2g fat (0 saturated fat), 0 cholesterol, 664mg sodium, 19g carbohydrate (3g sugars, 6g fiber), 5g protein. Diabetic exchanges: 1 starch, 1 vegetable.
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