Eosinophilic Esophagitis Friendly Turmeric White Bean and Vegetable Soup
Total time1 hr
Prep time20 min
Cook time40 min
4.7(4)
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Learn more →Ingredients
6 servings
- 3 tbsp extra-virgin olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 ½ tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp black pepper
- 1 can (14.5 oz) diced tomatoes
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 medium sweet potato, peeled and cut into ¾-inch cubes
- 6 cups low-sodium chicken broth
- 4 cups kale, stems removed and leaves roughly chopped
- 1 tbsp fresh lemon juice
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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