Root Vegetable And Bean Soup - cooking recipe

Ingredients

2 medium parsnips, peeled and cut into 1/2-inch pieces (1 1/2 cups)
1 medium potato, cut into 1/2-inch pieces (1 cup)
1 small rutabaga, peeled and cut into 1/2-inch pieces (1 cup)
2 medium carrots, cut into 1/2-inch slices
1 medium onion, cut into 8 wedges
1 tablespoon olive oil
1/2 teaspoon sea salt or 1/2 teaspoon kosher salt
3 cups vegetable broth or 3 cups chicken broth
1 (15 ounce) can small red beans, rinsed and drained (or garbanzo beans or Great Northern beans)
2 teaspoons snipped fresh thyme

Preparation

In a large roasting pan toss parsnips, potato, rutabaga, carrots and onion with oil; sprinkle with salt.
Spread vegetables in a single layer in the roasting pan.
Roast for 15 - 20 minutes (or until vegetables start to brown), in a 450 degree F oven.
In a large saucepan bring broth and beans to a boil and add roasted vegetable; reduced heat.
Simmer, covered, 5 minutes (or until vegetables are tender).
Stir in thyme.
For a thicker soup, mash vegetables and beans slightly.