Dinner

Parsnip Soup with Black Pepper is for Dinner.

Parsnip Soup with Black Pepper takes 20 minutes to prepare.

Parsnip Soup with Black Pepper takes 30 minutes to cook.

Parsnip Soup with Black Pepper makes 6 servings.

The ingredients for Parsnip Soup with Black Pepper are:

Parsnips, 6 medium

Carrots, 3 medium

Kidney Beans (White or Red), cooked, 3/4 cup

Onions, 1 large

Shallots, 1 med/large

Garlic, 4 cloves

Celery, 4 medium stalks

Olive Oil, 1 tbsp

Vegetable Broth, 4 cup

Black pepper, ground, to taste. For mild heat I used about a TB for the pot

Salt to taste

Here is how you make Parsnip Soup with Black Pepper:

This is an easy one! Chop all vegetable ingredients and add them to pot. Cover with broth. Add some salt and pepper and cook for about 15 minutes. Add the beans at that time, which will then help thicken the soup. Cook another 15 minutes at least, though you may want to cook a bit longer to make sure the vegetables are soft.Optionally, you can use a stick blender to create a smoother soup when it's done---or leave it chunky.You can use dried red chilies instead of---or along with---the black pepper, too.This makes about 6 large soup bowls.Number of Servings: 6Recipe submitted by SparkPeople user MYSSK75.

The nutritional information for Parsnip Soup with Black Pepper is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 214.6

• Total Fat: 3.0 g
• Cholesterol: 0.0 mg
• Sodium: 481.3 mg
• Total Carbs: 43.3 g
• Dietary Fiber: 10.4 g
• Protein: 5.5 g

The dietary needs meet for Parsnip Soup with Black Pepper is Vegan