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Winter Bean Soup with Thyme and Parsnips
YIELD Serves 4
Thanksgiving is coming right up and for those of us about to fill a house with family for a few days, it's good to have some lunch meals on hand so that your guests don't go hungry. This is especially true if they're in from out of town. A pot of soup is a great way to feed a crowd and this soup in particular goes well with turkey sandwiches.
Make a good pot of soup for the week after the holiday as well so you don't slide into the holiday weight gain routine. This soup is loaded with protein and vegetables and very detoxifying.
INGREDIENTS
| 1 | onion, diced |
| 1 | clove garlic, minced |
| 3 tbsp | olive oil |
| 1 | bay leaf |
| 1 bunch | thyme, still intact |
| 1/2 tsp | ground fennel |
| 1 | parsnip, chopped into 1-inch pieces |
| 1 cup | butternut squash, chopped into 1-inch pieces |
| 2 tbsp | good quality white wine |
| 1 tbsp | lemon juice |
| 2 cups | vegetable stock |
| 1 can | pinto beans |
| Sea salt and pepper to taste | |
PREPARATION:
Method
- Sauté onion and garlic in olive oil just until fragrant.
- Add bay leaf, thyme, and fennel and cook for 5 more minutes.
- Add parsnips, butternut squash, white wine, lemon juice, and vegetable stock and bring to a boil.
- Turn down to a simmer and cook for 15 minutes.
- Add untrained beans and cook for 5 more minutes. Remove bay leaf and thyme bunch (some leaves may still remain). Season with sea salt and pepper.
Recipe adapted from MaryJanesFarm.
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