Vegetable Soup with Apple


The Harvest Soup was so popular I decided to try a different version. This one included white beans and lima beans.

Vegetable Soup with Apple
Prep time: 
Cook time: 
Total time: 
  • 1 onion, small diced or whizzed in food processor
  • 2 potatoes diced
  • handful baby carrots cut bite sized
  • 1 apple peeled, cored, and diced
  • 1 stalk celery diced
  • 2 cups great northern beans
  • 1 cup lima beans
  • 2 TB lemon juice
  • 2 TB apple cider vinegar
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • ~ 4 cups chicken or vegetable stock
  • 1 TB olive oil
  • salt & pepper to taste
  1. Heat oil in heavy pot. Add onion and cook on medium/low until beginning to caramelize. Add potatoes, carrots, celery, apple, beans, seasoning, lemon juice, and vinegar. Add fresh herbs straight to pot. (Remove stems before serving.) Add stock to cover by about 1 inch. Season with salt and pepper to taste. Heat to bubble. Cover and simmer on lowest heat for 2 hours.

The cook time could be less, more like an hour, if using fully cooked beans. I used beans I had soaked but not yet cooked. We typically buy firm fujis and granny smith apples, so I used a granny smith. I used vegetable stock. I only used baby carrots because those were already in the fridge. This looks yellow because it is. I added some turmeric for no apparent reason other than I have it , and I don’t use it often enough, and it doesn’t alter the flavor that much anyway, and it’s good for you. (in much larger quantities, but whatever :))

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