Bean, Carrot and Leek Soup
- Ready In:
- 50mins
- Ingredients:
- 8
- Yields:
-
4-6 bowls
- Serves:
- 4-6
ingredients
- 1 leek, sliced
- 1 carrot, diced
- 250 g dried cannellini beans
- water
- 2 teaspoons dried herbs
- 1 tablespoon sunflower oil
- 2 bay leaves
- 1 vegetable stock cube
directions
- Soak the beans in cold water to cover overnight then cook until tender.
- Heat the sunflower oil in a large heavy based pan and saute the leek and carrot until soft.
- Add the beans, their cooking water, the veg stock cube, herbs and bay leaves and cook the soup until the veggies are tender; adding additional water if needed.
- Serve hot with buttered brown bread on the side.
- Prep time does not include soaking and cooking the beans.
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RECIPE SUBMITTED BY
<p>I live in the Somerset countryside, cook on an AGA and keep a few chickens. This year I am growing veggies as well and it's been a success so far:-) I'm also a keen knitter. You can see more on my blog. <br /> <br /> I like cooking old fashioned dishes like stews and casseroles, I don't eat much meat but I do like cheese and chocolate :-) <br /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /></p>