Simple and humble, this Marrow Bean and Pale Vegetable soup takes advantage of some of the most charming vegetables of autumn: plump and crisp potatoes, celeriac and parsley root.
Prep Time5 minutesmins
Cook Time1 hourhr30 minutesmins
Soaking Beans18 hourshrs
Total Time19 hourshrs30 minutesmins
Course: Soup
Cuisine: American
Keyword: beans, herbs, vegetables
Servings: 8servings
Calories: 173kcal
Author: Jenny McGruther
Ingredients
1cupmarrow beans
¼teaspoonbaking soda
2tablespoonsghee
1large leekwhite and light-green parts only, sliced thin
1poundceleriacpeeled and chopped into bite-sized pieces
½poundparsley rootpeeled and chopped into bite-sized pieces
2poundsYukon gold potatoespeeled and chopped into bite-sized pieces
fine sea salt
Instructions
Dump the marrow beans into a large mixing bowl, cover them with hot water by 2 inches and stir in a pinch of baking soda. Cover the bowl and let them soak for at least 18 and up to 24 hours. Once or twice as the beans soak, drain away the soaking water and replenish it with hot water. After they've soaked at least 18 and up to 24 hours, strain the beans and set them on the countertop for later. Discard the soaking water.
In a heavy stock pot, melt the ghee. Stir in the leeks and garlic, sautéing them until softened and fragrant - about 4 minutes.
Pour the stock into the pot, and stir in the soaked beans. Simmer, covered, for 1 hour. Stir in the celeriac, parsley root and potatoes and continue simmering the soup a further 30 to 45 minutes or until the beans and vegetables turn tender and yield when pierced by a fork. Ladle into soup bowls, and serve hot.
Notes
If you cannot find marrow beans, or substitute navy beans or cannellini beans.If you cannot find parsley root, substitute additional celery root.