Taste of Home
Savory Root Vegetable Soup
TOTAL TIME: Prep: 40 min. Cook: 40 min.
YIELD: 8 servings (2 quarts).
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
Ingredients
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4 bacon strips
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2 celery ribs, chopped
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1 medium onion, chopped
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1 medium green pepper, chopped
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2 medium leeks (white portion only), chopped
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2 cups frozen shredded hash brown potatoes
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1 cup cubed peeled sweet potato
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2 medium parsnips, peeled and chopped
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2 medium carrots, peeled and chopped
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2 small turnips, peeled and chopped
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3 cans (14-1/2 ounces each) chicken broth
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2 tablespoons minced fresh parsley
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2 teaspoons herbes de Provence
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1 garlic clove, minced
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1/2 teaspoon white pepper
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1/2 teaspoon ground coriander
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1 cup sour cream
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1 cup shredded Swiss cheese
Directions
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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.
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2.
Add the hash browns, sweet potato, parsnips, carrots and turnips; cook and stir over medium heat for 10 minutes.
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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.
Nutrition Facts
1 cup: 255 calories, 14g fat (8g saturated fat), 43mg cholesterol, 855mg sodium, 21g carbohydrate (8g sugars, 4g fiber), 9g protein.
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