Root Vegetable Bean Soup Recipe

Hearty Root Vegetable Bean Soup Recipe

servess: 6 – 8

prep time: 15 minutes

cook time: 1½ hours

total time: 1 hour and 45 minutes


  • 1 tablespoon of olive oil
  • 2 leeks (trimmed and washed thoroughly)
  • 1 small yellow onion (peeled)
  • 2 celery stalks
  • 1 carrot (peeled)
  • 1 parsley root (peeled)
  • 1 celery root (peeled and chopped)
  • 1 medium butternut squash (peeled and seeded)
  • 4 garlic cloves (minced)
  • 2 cups cooked pinto beans, drained (about 1 can)
  • 4 cups (32 oz.) all-natural beef broth
  • 2 cups filtered water
  • 4 bay leaves
  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground corriander
  • fresh cilantro leaves (chopped)


Step 1: Rinse and peel your veggies. Cut them into bite-sized pieces (about 1 – 2 inch chunks).

Step 2: In a bottom-heavy large soup pot, heat olive oil over a small flame.

Step 3: Add chopped leeks and onion. Cook for about 5 minutes, or until translucent.

Step 4: Add chopped celery, carrot, parsley root, celery root, butternut squash, and garlic. Saute for about 10 minutes. Stir every few minutes.

Step 5: Add beans, broth, water, bay leaves, and spices. Increase the flame, and bring soup to a boil. After 10 minutes of boiling, cover pot, reduce to a simmer, and cook for about an hour and a half. The soup is ready when the broth has thickened, and root vegetables are fork tender.

Step 6: Remove bay leaves. (This is very important, as bay leaves can be a dangerous choking hazard.)

Step 7: Ladle soup into prepared bowls and garnish with chopped cilantro leaves, if desired. Enjoy!

Looking for more soup recipes?

Find more delicious recipes form Karen Biton-Cohen at K. abc Food & Photography.

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