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
Reviews
Very easy to prepare. I couldn't locate the Kohlrabi bulb so I used a Jamaican Turnip instead. I cooked for the time indicated, but it could have used thirty minutes more, or I should have diced the turnip smaller. Either way though, it tasted great and I'll make it again.
This was very filling and fresh-tasting. My grocery store didn't have kohlrabi so I used a turnip. I also made a half batch and still had leftovers since this makes a very large batch to start with.