Heat the oil in a stock pot. Add onions, celery, and bay leaf and cook until the onions are tender.
Add the carrots, parsnips, turnip, and Brussels sprouts and continue cooking until the vegetables are just tender, about 5 minutes.
Add tomatoes and stock. Bring the mixture to a boil, reduce the heat, cover, simmer for 1 hour. Add the beans, salt, and pepper, and simmer for another 30 minutes.
Note: I use Steamable Frozen Brussell Sprouts, cook as per directions on package, and add them at end of cooking time. I don't cut them.
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|Serving Size: 1 Serving (1520g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 34 (18%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 5377.9mg||185 %|
|Potassium 1201.9mg||32 %|
|Total Carbohydrate 29.1g||9 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 21.9g|
|Protein 13.9g||20 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 188
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