Leek and butter bean soup

1 Servings

Ingredients

Quantity Ingredient
3 larges Leeks
5 Z dried butter beans
1 dash White wine vinegar
Vegetable stock
Lemon juice
Fresh chopped parsley
Black pepper

Directions

Soak beans in water overnight, boil until fairly tender (about 1½ hours depending on age of beans). Cut leeks into slices and saute in a little water and vinegar. Add beans, a mixture of bean water and vegetable stock about twice volume of solids, and simmer for about 30-40 minutes. Reserve a few beans and leek pieces for texture and puree the rest. Return pieces to soup and stir in seasonings to taste.

Posted to recipelu-digest by "bunny" <layla696@...> on Feb 27, 1998

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