Market Basket Soup
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. —Kellie Foglio, Salem, Wisconsin
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
