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
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
Directions
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.
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.
Thank You! Your rating has been submitted. Please allow 24 hours for your
review to appear.
Add a rating or review to submit
Average Rating:
Rocky
Feb 8, 2021
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.
curlylis85
Jan 2, 2017
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.
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.