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Savory Root Vegetable Soup

Instead of the usual side dishes, consider serving a vegetable-laden soup at Thanksgiving or other holidays. Each spoonful will warm the body and soul.—Zan Brock, Jasper, Alabama

8 ServingsPrep: 40 min. Cook: 40 min.

Ingredients

4 bacon strips
2 celery ribs, chopped
1 medium onion, chopped
1 medium green pepper, chopped
2 medium leeks (white portion only), chopped
2 cups frozen shredded hash brown potatoes
1 cup cubed peeled sweet potato
2 medium parsnips, peeled and chopped
2 medium carrots, peeled and chopped
2 small turnips, peeled and chopped
3 cans (14-1/2 ounces each) chicken broth
2 tablespoons minced fresh parsley
2 teaspoons herbes de Provence
1 garlic clove, minced
1/2 teaspoon white pepper
1/2 teaspoon ground coriander
1 cup (8 ounces) sour cream
1 cup (4 ounces) shredded Swiss cheese

Directions

In a Dutch oven, cook bacon over medium heat until crisp. Remove to
paper towels; drain, reserving drippings. Crumble bacon and set
aside. Saute the celery, onion, green pepper and leeks in drippings
until tender.
Add the hash browns, sweet potato, parsnips, carrots and turnips;

2 of 2

Savory Root Vegetable Soup (continued)

Directions (continued)

cook and stir over medium heat for 10 minutes.
Add the broth, parsley, herbes de Provence, garlic, white pepper and
coriander; bring to a boil. Reduce heat; cover and simmer for 15-20
minutes or until vegetables are tender. Ladle soup into bowls. Top
each serving with sour cream, cheese and crumbled bacon. Yield: 8
servings (2 quarts).

Nutrition Facts: 1 cup equals 255 calories, 14 g fat (8 g saturated fat), 43 mg cholesterol, 855 mg sodium, 21 g carbohydrate, 4 g fiber, 9 g protein.