Market Basket Soup

Lunch

I use kohlrabi in this soothing veggie soup. The vegetable has a mellow broccoli-cabbage flavor and can be served raw, but this is my favorite way to eat it.

Average Rating: 5

TOTAL TIME: Prep: 25 min. Cook: 40 min.
YIELD: 11 servings (2-3/4 quarts).

Ingredients

1 tablespoon olive oil
1 large kohlrabi bulb, peeled and chopped
4 celery ribs, chopped
2 medium onions, chopped
2 medium carrots, chopped
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon coarsely ground pepper
6 cups vegetable stock or water
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
2 bay leaves
2 medium tomatoes, chopped
2 tablespoons minced fresh parsley
2 tablespoons minced fresh tarragon or 3/4 teaspoon dried tarragon
2 tablespoons minced fresh thyme or 3/4 teaspoon dried thyme

Instructions

1. In a stockpot, heat oil over medium-high heat. Stir in kohlrabi, celery, onions and carrots; cook 5 minutes or until onions are softened. Add garlic, salt and pepper; cook and stir 5 minutes.
2. Stir in stock, beans and bay leaves. Bring to a boil over medium-high heat. Reduce heat; simmer, covered, until vegetables are tender, 20-25 minutes. Add remaining ingredients; simmer 5 minutes more. Discard bay leaves.

Nutrition Facts

1 cup: 110 calories, 2g fat (0 saturated fat), 0 cholesterol, 664mg sodium, 19g carbohydrate (3g sugars, 6g fiber), 5g protein. Diabetic exchanges: 1 starch, 1 vegetable.