Root Vegetable And Bean Soup

• 2 medium parsnips, peeled and cut into 1/2-inch pieces (1 1/2 cups)
• 1 medium potato, cut into 1/2-inch pieces (1 cup)
• 1 small rutabaga, peeled and cut into 1/2-inch pieces (1 cup)
• 2 medium carrots, cut into 1/2-inch slices
• 1 medium onion, cut into 8 wedges
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt or 1/2 teaspoon kosher salt
• 3 cups vegetable broth or 3 cups chicken broth
• 1 (15 ounce) can small red beans, rinsed and drained (or garbanzo beans or Great Northern beans)
• 2 teaspoons snipped fresh thyme

1. In a large roasting pan toss parsnips, potato, rutabaga, carrots and onion with oil; sprinkle with salt.
2. Spread vegetables in a single layer in the roasting pan.
3. Roast for 15 - 20 minutes (or until vegetables start to brown), in a 450 degree F oven.
4. In a large saucepan bring broth and beans to a boil and add roasted vegetable; reduced heat.
5. Simmer, covered, 5 minutes (or until vegetables are tender).
6. Stir in thyme.
7. For a thicker soup, mash vegetables and beans slightly.

parsnips, potato, carrots, onion, olive oil, salt, vegetable broth, red beans, thyme

Taken from www.food.com/recipe/root-vegetable-and-bean-soup-197745 (may not work)