Ingredients
1 tablespoon plus 1 teaspoon of olive oil 2 medium onions, diced
2 garlic cloves, minced
4 celery stalks, chopped
2 carrots, sliced
2 parsnips, chopped
2 cups cooked drained black beans 2 cups chopped bok choy
1 cup sliced mushrooms
1 teaspoon minced rosemary
1/2 tsp salt or to taste
1 bay leaf
2 cups chicken broth
2 cups water
Directions
Add onion and garlic to oil and cook, stirring until onions are softened. Add celery, carrots, and parsnip, cook a bit longer, then stir in beans and bok choy. Add broth and 2 cups water, bring to a boil, reduce to simmer, cover and cook one to one and a half hours. Discard bay leaf. Cool slightly, puree half of soup, and return to pot.
1 tablespoon plus 1 teaspoon of olive oil 2 medium onions, diced
2 garlic cloves, minced
4 celery stalks, chopped
2 carrots, sliced
2 parsnips, chopped
2 cups cooked drained black beans 2 cups chopped bok choy
1 cup sliced mushrooms
1 teaspoon minced rosemary
1/2 tsp salt or to taste
1 bay leaf
2 cups chicken broth
2 cups water
Directions
Add onion and garlic to oil and cook, stirring until onions are softened. Add celery, carrots, and parsnip, cook a bit longer, then stir in beans and bok choy. Add broth and 2 cups water, bring to a boil, reduce to simmer, cover and cook one to one and a half hours. Discard bay leaf. Cool slightly, puree half of soup, and return to pot.