HEARTY ROOT VEGGIE SOUP

Hearty Root Veggie Soup image

For a simple dinner, present this flavorful and healthful soup with some warm crusty bread and a mixed green salad. I have added a can of white kidney beans (undrained) in the last 5 mins for that bit extra.

Provided by Annacia

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 1/2 cups chopped leeks (white and pale green parts only)
1/2 cup chopped celery
1 garlic clove, minced
2 cups peeled turnips, 1/2-inch pieces
2 cups peeled rutabagas, 1/2-inch pieces
2 cups peeled russet potatoes, 1/2-inch pieces
2 cups carrots, sliced
1 (28 ounce) can diced tomatoes with juice
4 (14 1/2 ounce) cans vegetable broth or 4 (14 1/2 ounce) cans low sodium chicken broth

Steps:

Heat oil in heavy large pot over medium-low heat.
Add leek, celery and garlic and sauté until vegetables begin to soften, about 5 minutes. Add turnips, rutabagas, potatoes, carrots, tomatoes with juices and 2 cans broth.
Bring to boil.
Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes.
Transfer 4 cups soup to processor.
Puree until almost smooth.
Return puree to pot.
Add remaining 2 cans broth; bring to simmer. Season with salt and pepper.
Ladle soup into bowls and serve.

Nutrition Facts : Calories 157.6, Fat 2.9, SaturatedFat 0.4, Sodium 367.1, Carbohydrate 31.9, Fiber 6.3, Sugar 13.1, Protein 3.9

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