Yield: 4
Potato, Asparagus Butter Bean Soup
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Ingredients
- 3 cups leeks, sliced
- 6 cups low-sodium vegetable broth
- 6 cups Yukon gold potatoes
- 2 cans butter beans, undrained
- 1 tsp mustard seeds
- 1/4 tsp cayenne pepper
- 1 lb asparagus, trimmed and cut into 1 inch pieces
- 2 tbsp fresh dill, chopped
- 1 tbsp white balsamic vinegar
- salt and pepper to taste
- 1 bunch scallions, sliced
Instructions
- In a large pot cook leeks over medium 4 minutes, stirring occasionally and adding broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Using a fork, mash a few potatoes and beans to help thicken the soup.
- Add remaining broth and the next four ingredients (through cayenne pepper). Increase heat to high. Bring to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until potatoes are tender.
- Using a fork, mash a few potatoes and beans to help thicken the soup.
- Add asparagus and 1 tablespoon dill. Cook about 5 minutes or until asparagus is tender. Stir in vinegar. Season with salt and black pepper. Sprinkle servings with the remaining dill and the scallions.
Nutrition Information:
Yield:
4Serving Size:
1 gramsAmount Per Serving: Calories: 509Total Fat: 1gSaturated Fat: 0.3gUnsaturated Fat: 1.1gSodium: 41mgCarbohydrates: 108gFiber: 22gSugar: 13gProtein: 22g
