Savory Root Vegetable Soup Recipe

Savory Root Vegetable Soup Recipe
Savory Root Vegetable Soup Recipe photo by Taste of Home
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Savory Root Vegetable Soup Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Cook: 40 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Cook: 40 min.

Ingredients

  • 4 Jones Dairy Farm Dry-Aged 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; 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).
Editor's Note: Look for herbes de Provence in the spice aisle.
Originally published as Savory Root Vegetable Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p133

Nutritional Facts

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

  • 4 Jones Dairy Farm Dry-Aged 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
  1. 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.
  2. Add the hash browns, sweet potato, parsnips, carrots and turnips; cook and stir over medium heat for 10 minutes.
  3. 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).
Editor's Note: Look for herbes de Provence in the spice aisle.
Originally published as Savory Root Vegetable Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p133

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