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Combat a rainy fall day with leek and bean soup

September 10, 2011

Since I only used a couple cups of beans for the bean and corn salad, I still had quite a bit of cooked and seasoned San Franciscano beans left.  That and a few leeks in the fridge sent me searching for leek and bean soups as I’m sure you all remember Wednesday nights are soup nights!  I toyed with the Leek and Bean Cassoulet from the Veganomicon, browsed blogs and recipes online and decided to wing it, as I often do.  This time with ringing success.  I will certainly make this simple and hearty soup again, especially as autumn’s cooler evenings descend.

Leek and bean soup

  • 3 leeks, washed carefully, roots and rough tops discarded, sliced into ½ in rounds
  • 2 tablespoon olive oil
  • ½ teaspoon – 1 ½ teaspoon salt
  • 1 tablespoon apple cider vinegar
  • 2 Cups San Franciscano beans (kidney, black or navy are fair substitutes) with cooking liquid (or can liquid)
  • 2-3 Cups water
  • 1-2 carrots, sliced into thin crescents
  • ¼ Cup fresh basil, finely chopped or chiffonade
leek and bean soup with bright orange crescents of carrot
Heat the olive oil over medium high; add the leeks and salt.  Sauté for 10 minutes until leeks are soft and aromatic.  Add cider vinegar to deglaze the pan, using your spoon to scrape all the good brown flavor from the bottom.  Add the beans and water.  Bring to a boil, then lower heat to a simmer for 10 minutes.  Taste for seasoning and salt if necessary.  Turn heat to low and add carrots and basil.  Serve with whole wheat crackers.
carrots and basil being added to leek and bean soup
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