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!