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Bean & Celery Root Soup Recipe
|Celery root||1 Pound (1 Medium One)|
|Salad oil||2 Tablespoon|
|Onion||1 Medium, chopped|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Canned regular strength beef broth||50 3⁄4 Ounce (3 1/2 Cans Of 14 1/2 Ounce Each Or 6 1/2 Cups)|
|Cooked great northern beans/2 cans of about 1 pound each great northern beans, drained||3 Cup (48 tbs)|
|Carrots||2 Medium, thinly sliced|
|Brussels sprouts||3⁄4 Pound, halved lengthwise|
|Whipping cream||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2120 Calories from Fat 701
% Daily Value*
Total Fat 79 g121.3%
Saturated Fat 31 g155.1%
Trans Fat 0.5 g
Cholesterol 165.7 mg
Sodium 5365.8 mg223.6%
Total Carbohydrates 270 g90%
Dietary Fiber 66.9 g267.5%
Sugars 36.1 g
Protein 89 g177.6%
Vitamin A 459.1% Vitamin C 591.4%
Calcium 94.9% Iron 141.1%
*Based on a 2000 Calorie diet
Heat oil in a 6- to 8-quart pan over medium-high heat; add onion and cook, stirring often, until soft.
Stir in flour; cook, stirring, until bubbly.
Gradually stir in broth; bring to a boil, stirring.
Drain celery root; add to broth mixture along with beans and carrots.
Return to a boil; then reduce heat, cover, and simmer until celery root is tender when pierced (about 10 minutes).
Add Brussels sprouts and cream; cook, uncovered, until sprouts are tender when pierced (about 10 more minutes).