Leek And Bean Soup Recipes

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CREAMY LEEK & BEAN SOUP



Creamy leek & bean soup image

This healthy, low-fat soup is based on the classic leek and potato, but cannellini beans replace the potatoes - as they contribute to your 5-a-day

Provided by Sara Buenfeld

Categories     Lunch, Soup, Supper

Time 30m

Number Of Ingredients 7

1 tbsp rapeseed oil
600g leeks , well washed and thinly sliced
1l hot vegetable bouillon
2 x 400g cans cannellini beans , drained
2 large garlic cloves , finely grated
100g baby spinach
150ml full-fat milk

Steps:

  • Heat the oil in a large pan, add the leeks and cook on a low-medium heat for 5 mins. Pour in the bouillon, tip in the beans, cover and simmer for 10 mins.
  • Stir in the garlic and spinach, cover the pan and cook for 5 mins more until the spinach has wilted but still retains its fresh green colour.
  • Add the milk and plenty of pepper, and blitz with a stick blender until smooth. Ladle into bowls and chill the remainder.

Nutrition Facts : Calories 218 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 0.9 milligram of sodium

LEEK POTATO SOUP



Leek Potato Soup image

Alton Brown's Leek Potato Soup, or vichyssoise, is equally delicious hot or cold, from Good Eats on Food Network.

Provided by Alton Brown

Categories     appetizer

Time 1h40m

Yield 6 servings

Number Of Ingredients 9

1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
3 tablespoons unsalted butter
Heavy pinch kosher salt, plus additional for seasoning
14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
1 quart vegetable broth
1 cup heavy cream
1 cup buttermilk
1/2 teaspoon white pepper
1 tablespoon snipped chives

Steps:

  • Chop the leeks into small pieces.
  • In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
  • Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
  • Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

LEEK AND CANNELLINI BEAN SOUP



Leek and Cannellini Bean Soup image

This soup is a terrific choice for those over sixty, as it's abundant in nutrients one especially needs later in life. These include healthy plant protein (older adults are prone to protein insufficiency), fiber, vitamin K, potassium, lysine to aid in calcium absorption, and folate to help reduce homocysteine levels, which are a major risk factor for heart disease. And of course, all soups are soft and so are a favorite for anyone with dental difficulties.

Provided by Angelo Acquista

Categories     Soup/Stew     Bean     Leek     Healthy     Carrot     Celery     Turnip     Low Fat     Low Cholesterol     HarperCollins

Yield 4 servings

Number Of Ingredients 9

1/2 cup extra-virgin olive oil
2 cups chopped leeks
1 cup chopped carrots
1 cup chopped celery
1 cup diced turnip
1/2 tablespoon salt
6 cups chicken stock or water
1 1/2 (14-to 16-ounce) cans cannellini beans, drained and rinsed (about 2 1/2 cups)
1/4 cup grated Parmigiano cheese

Steps:

  • 1. In a large pot, put 1/4 cup of the oil over high heat and heat until it shimmers. Add the leeks and sauté for 2 minutes.
  • 2. Add the carrots, celery, turnip, and salt and cook for another 2 minutes. Add the chicken stock and bring the soup to a boil. Lower the heat, cover the pot, and simmer for 20 minutes.
  • 3. Add the cannellini beans and simmer for another 2 minutes.
  • 4. Ladle the soup into bowls. Sprinkle each portion with cheese and drizzle with a tablespoon of olive oil.

SPINACH AND LEEK WHITE BEAN SOUP



Spinach and Leek White Bean Soup image

White bean soup with spinach and leeks is a delicious and filling soup that is perfect for vegetarians if you use vegetable broth, and quick to make. I've been making this soup for years, but I really craved it when I was pregnant with my fourth child.

Provided by BETH4KIDS

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 25m

Yield 8

Number Of Ingredients 10

2 teaspoons olive oil
4 leeks, bulb only, chopped
2 cloves garlic, chopped
2 (16 ounce) cans fat-free chicken broth
2 (16 ounce) cans cannellini beans, rinsed and drained
2 bay leaves
2 teaspoons ground cumin
½ cup whole wheat couscous
2 cups packed fresh spinach
salt and pepper to taste

Steps:

  • Heat olive oil in a large saucepan or soup pot over medium heat. Add the leeks and garlic; saute until tender, about 5 minutes. Stir in the chicken broth, cannellini beans, bay leaves and cumin. Bring to a boil, then reduce the heat to low, and stir in the couscous. Cover, and simmer for 5 minutes. Stir in spinach and season with salt and pepper. Serve immediately.

Nutrition Facts : Calories 178.9 calories, Carbohydrate 30.6 g, Fat 2 g, Fiber 5.8 g, Protein 9.4 g, SaturatedFat 0.2 g, Sodium 432.2 mg, Sugar 1.8 g

LEEK & BUTTER BEAN SOUP WITH CRISPY KALE & BACON



Leek & butter bean soup with crispy kale & bacon image

Butter beans give this dairy-free, healthy soup a creamy texture and the starchy liquid from the can helps to thicken it into a comforting supper

Provided by Katy Gilhooly

Categories     Lunch, Soup, Supper

Time 40m

Number Of Ingredients 10

4 tsp olive oil
500g leeks , sliced
4 thyme sprigs , leaves picked
2 x 400g cans butter beans
500ml vegetable bouillon stock
2 tsp wholegrain mustard
½ small pack flat-leaf parsley
3 rashers streaky bacon
40g chopped kale , any tough stems removed
25g hazelnuts , roughly chopped

Steps:

  • Heat 1 tbsp oil in a large saucepan over a low heat. Add the leeks, thyme and seasoning. Cover and cook for 15 mins until softened, adding a splash of water if the leeks start to stick. Add the butter beans with the water from the cans, the stock and mustard. Bring to the boil and simmer for 3-4 mins until hot. Blend the soup in a food processor or with a stick blender, stir through the parsley and check the seasoning.
  • Put the bacon in a large, non-stick frying pan over a medium heat. Cook for 3-4 mins until crispy, then set side to cool. Add the remaining 1 tsp oil to the pan, and tip in the kale and hazelnuts. Cook for 2 mins, stirring until the kale is wilted and crisping at the edges and the hazelnuts are toasted. Cut the bacon into small pieces, then stir into the kale mixture.
  • Reheat the soup, adding a splash of water if it is too thick. Serve in bowls sprinkled with the bacon & kale mixture.

Nutrition Facts : Calories 274 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 4 grams sugar, Fiber 12 grams fiber, Protein 14 grams protein, Sodium 0.8 milligram of sodium

VENEZUELAN BLACK BEAN SOUP



Venezuelan Black Bean Soup image

Simple, fast, and wonderful hearty black bean soup. Has great robust flavor and is a meal in itself. I made this for a dinner party and my guests loved it. I had to run to the computer, type it up, and hand out copies! Garnish with sour cream and Cheddar cheese.

Provided by COSMO4

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 12

2 tablespoons vegetable oil
1 small onion, diced
1 leek, finely chopped
2 cloves garlic, minced
7 cups water
2 cups black beans, drained
2 teaspoons brown sugar
1 teaspoon dried oregano
½ teaspoon ground cumin
2 bay leaves
salt and ground black pepper to taste
1 cup croutons

Steps:

  • Heat oil in a large saucepan over medium-low heat. Cook and stir onion, leek, and garlic in the hot oil until softened, 5 to 7 minutes. Add water, black beans, brown sugar, oregano, cumin, bay leaves, salt, and pepper. Cover and simmer until flavors combine, about 20 minutes.
  • Discard bay leaves from the soup. Serve with croutons.

Nutrition Facts : Calories 239.1 calories, Carbohydrate 31.8 g, Fat 9.1 g, Fiber 9.2 g, Protein 8.7 g, SaturatedFat 1.5 g, Sodium 600.7 mg, Sugar 4.2 g

LEEK AND BEAN SOUP



Leek and Bean Soup image

Make and share this Leek and Bean Soup recipe from Food.com.

Provided by English_Rose

Categories     Beans

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
2 garlic cloves, crushed
2 large leeks, washed and chopped
1 potato, peeled and diced into 1/2in pieces (about 8oz)
3 1/4 cups vegetable broth
4 tablespoons fresh parsley, finely chopped
1 (14 ounce) can borlotti beans, drained and rinsed

Steps:

  • Heat the oil in a large, heavy-based saucepan. Sauté the garlic and leeks for 4-5 minutes until starting to soften but not colour.
  • Add the potato and vegetable stock, stir and bring to the boil. Reduce the heat, cover and simmer for 15-20 minutes until the vegetables are tender. Purée to a smooth consistency using an electric hand blender or food processor. Stir in the beans and half of the parsley and allow to heat through.
  • Serve the soup in deep bowls with a pinch of parsley on top.

Nutrition Facts : Calories 237.6, Fat 4, SaturatedFat 0.6, Sodium 251.5, Carbohydrate 40.8, Fiber 12.1, Sugar 2.2, Protein 11.3

BEAN AND LEEK SOUP



Bean and Leek Soup image

Make and share this Bean and Leek Soup recipe from Food.com.

Provided by Sonya01

Categories     Low Protein

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

2 large leeks
1 tablespoon unsalted butter
1 tablespoon oil, shaken with
5 tablespoons water
2 large head broccoli, broken into florets
2 3/4 cups gravox real beef stock or 2 3/4 cups chicken stock
white pepper, to taste
1 cup romano beans or 1 cup broad bean, rinsed
chopped basil or parsley, to serve

Steps:

  • Discard roots and most of the green from leeks. Split lengthwise, and then wash, chop and allow to dry.
  • Heat butter and oil mixture in a large saucepan. Add leeks and saute until softened, but not browned, saving a few spoonfuls of cooked leeks to garnish.
  • Add broccoli and stir-fry until bright green. Add stock and bring to boil. Reduce heat and season. Simmer for 30 minutes, adding more water as required. Reserve spoonfuls of beans to serve.
  • Strain vegie and stock mixture into a bowl, reserving liquid. Blend cooked vegies and beans. Add 2 ladles of reserved liquid and puree until smooth. Add remaining liquid and blend, adding a little extra stock if soup is too thick. Reheat soup and serve topped with reserved leeks and beans, and chopped herbs.

Nutrition Facts : Calories 257.7, Fat 8.1, SaturatedFat 2.6, Cholesterol 7.6, Sodium 752.8, Carbohydrate 37.4, Fiber 13.1, Sugar 6.9, Protein 15.3

CREAMY WHITE BEAN SOUP WITH LEEKS



Creamy White Bean Soup with Leeks image

Categories     Soup/Stew     Milk/Cream     Bean     Quick & Easy     Lunch     Leek     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 5 1/2 cups, serving 6 as a first course

Number Of Ingredients 9

three 19-ounce cans white beans, rinsed well in a sieve
1/4 teaspoon dried tarragon
2 cups chicken broth
2 cups thinly sliced washed white and pale green part of leek
3 garlic cloves, minced
1/4 teaspoon dried hot red pepper flakes, or to taste
3 tablespoons olive oil
3/4 cup half-and-half
1 tablespoon fresh lemon juice

Steps:

  • In a blender purée the beans in batches with the tarragon and the broth and strain the purée through a fine sieve into a bowl, pressing hard on the solids. In a large saucepan cook the leek, the garlic, and the red pepper flakes in the oil over moderately low heat, stirring occasionally, until the leek is softened and begins to turn golden. Add the purée, the half-and-half, the lemon juice, and salt to taste and simmer the soup, stirring, for 5 minutes.

MEXICAN LEEK SOUP



Mexican Leek Soup image

This soup is so satisfying. You can substitute other beans, use kale instead of spinach or add leftover corn. For brunch, I add a fried egg on top. For dinner, my husband adds lots of hot sauce! -Donna Ahnert, Scotia, New York

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 15

1 can (15 ounces) pinto beans, rinsed and drained
2 medium leeks (white portion only), chopped
1/2 cup water
3/4 cup coarsely chopped fresh spinach
1 cup shredded cheddar cheese
2 tablespoons grated Parmesan cheese
2 tablespoons grated Romano cheese
1/2 teaspoon ground cumin
1/2 teaspoon coarsely ground pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
1/4 cup heavy whipping cream
1/4 cup french-fried onions
2 bacon strips, cooked and crumbled
Chopped fresh cilantro, optional

Steps:

  • Place the beans, leeks and water in a 1-qt. microwave-safe bowl. Cover and microwave on high until tender, 4-5 minutes., In a blender, process bean mixture and spinach until smooth. Return to the bowl; add cheeses and seasonings. Whisk in cream. Cover and microwave on high until heated through, stirring once, 2-3 minutes. Sprinkle with onions and bacon and, if desired, chopped cilantro.

Nutrition Facts : Calories 641 calories, Fat 34g fat (19g saturated fat), Cholesterol 100mg cholesterol, Sodium 1240mg sodium, Carbohydrate 54g carbohydrate (9g sugars, Fiber 11g fiber), Protein 34g protein.

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