This recipe is safe for Coumadin (warfarin) users.
This recipe is NOT safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Watch for unspecified food starch in pre-shredded cheese: it's safest to grate your own from a block.
"Good motives butter no parsnips, and hell is paved with buttered parsnips." -Irvin S. Cobb, Author
Chili is the best. Easy to make, simple to clean up, great for leftovers, and really great for you. I like this white bean version because it uses the sweetness of parsnips and the creaminess of the beans - and the potatoes work great for thickening. Your kids won't even know there are vegetables in it - the parsnips are easily mistaken for more potatoes.
Servings: 4 | Serving size: about 2 cups
Cooking Time: 60 Minutes
This recipe can easily be multiplied, cut in half to serve 2, and makes great leftovers.
Place the olive oil in a saucepan over medium heat.
Add the onion and cook slowly for 5-10 minutes or until the onions are soft.
Add the parsnips, potatoes, vegetable stock, beans, cumin, chili powder, paprika, oregano, and salt, stir, and reduce heat to low.
Simmer the soup for 40 minutes, stirring occasionally.
Add the milk and the cheese and stir until the cheese melts.
Add the cilantro, stir, and serve immediately.
Serving size: about 2 cups
Amount Per Serving
|Calories 504||Calories from Fat 108|
|% Daily Value|
|Total Fat 12g|
|Saturated Fat 7g||30%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 72g||56%|
|Dietary Fiber 15g||60%|
|Vitamin A 15%||Vitamin C 36%|
|Calcium 52%||Iron 40%|
|Vitamin K 18 mcg||Potassium 1678 mg|
|Magnesium 155 mg|