The Boss of Southern Cuisine

In CHEF H.D. HARRIS, Health and Beauty by Lola Magazine

We’re headed towards fall and this soup should get you there. It’s not too heavy but just right. Enjoy with cornbread or French bread.

International Root Vegetable Soup

3 Tbsp. olive oil
2 cups onion chopped
5 cloves garlic crushed
2 cups sweet potatoes medium dice
2 cups parsnips medium dice
½ cup celery chopped
½ cup carrots medium dice
1  tsp turmeric
1 ½ tsp garam marsala
1 tsp. ground coriander
¼ tsp. thyme
1 tsp. salt
1 tsp pepper
1 ½ cups black beans cooked
4 cups chicken broth

Saute onions, garlic,sweet potatoes, parsnips, celery and carrots in olive oil for about 8 min.

Add spices, black beans and broth.

Let simmer for about 20 minutes until flavors come together and vegetables are soft.

Adjust seasonings.