Paris Bistro Soup

Paris Bistro Soup | veganblonde.com
Paris Bistro Soup | veganblonde.com

I make this soup using the Paris Bistro Bean mix from McClendon’s Select, one of the vendors at farmers markets here in the Valley. It contains many legumes and is a great canvas for a nourishing soup. The recipe is very simple, just ensure that you soak your beans the night before!

  • 1 cup dried Paris Bistro bean mix (you can find something similar at the store), soaked overnight, rinsed, and drained
  • 1 tablespoon grapeseed oil
  • 1 cup diced celery
  • 1 cup diced parsnips
  • 2 cups diced carrots
  • 1 1/2 cup leeks, cleaned well and sliced thin
  • 4 cloves garlic, smashed
  • 2-3 sprigs fresh thyme
  • 1/2 teaspoon turmeric
  • 2 bay leaves
  • 1.5 quart (6 cups) good quality vegetable broth
  • 1 bunch beet greens, sliced thin
  • 2 tablespoons fresh parsley, chopped
  • Sea salt and pepper, to taste

In a large soup pot or Dutch oven, heat the grapeseed oil over medium-high heat. Add the celery, parsnips, carrots, leeks, garlic, thyme, and salt and pepper to taste. Mix well and sauté for 2-3 minutes until the vegetables lose their crunch. Add the turmeric and cook for one minute, mixing well. Add the bay leaves and vegetable broth. Bring to a boil and add the beans. Reduce the heat to a simmer and cook until the beans are tender, about 45 minutes. Add the beet greens and cook for 2-3 minutes, until they are wilted and tender. Turn off the heat and add parsley. Test and adjust seasonings, if necessary. Bon appétit!

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