Feeling sluggish after a long winter of rich foods and lack of exercise? Never fear, spring is here! As the weather warms up, Mother Nature provides spring veggies that help cleanse and energize us. Lots of peas, asparagus, spinach, dandelion greens…
I am getting ready for the farmer’s markets…look out pea lady!
Here is my ultimate favorite soup recipe~Bean, Pea, and Leek Soup!
This soup serves 6 people (although, I eat at least half the pot so you will have to judge yourself)
1 Tbs extra-virgin olive oil, plus additional for drizzling
2 large leeks, white and tender green parts only, sliced
1 Tbs chopped fresh mint
1 lb. fresh peas, shelled (1 ¾ cups fresh or frozen peas)
1 cup canned organic navy beans, with their liquid (Eden Foods is a good brand)
½ – 1 cup drained sauerkraut, to taste (if you want, I love using this…just make sure to get raw)
Let’s get started:
In a saucepan, heat the olive oil over medium heat. Add the leeks, mint, and ½ teaspoon salt, reduce the heat to medium-low, cover, and cook until the leeks are tender, 4-5 minutes.
Add the peas, beans, and 4 cups of the bean liquid (top it up with water or vegetable stock if you don’t have enough cooking liquid left or are using canned beans). Cover, bring the soup to a simmer, and cook until the peas are tender, about 5 minutes.
Add the sauerkraut and simmer for 2 more minutes. Season with salt to taste. Eat it up! (and let me tell you, you will!)
From The Flexitarian Table by Peter Berley