Bean Carrot And Leek Soup Recipes

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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.

BUTTER BEAN AND LEEK SOUP (LIMA BEANS)



Butter Bean and Leek Soup (Lima Beans) image

This is a nice filling healthy soup, you can use any dried beans you like but butter beans are our favourite. If you don't want to use stock cubes you can just use water I have made it with water and it's ok not quite as flavoursome but still tasty.

Provided by Tea Jenny

Categories     Lunch/Snacks

Time 1h15m

Yield 1 pot, 6 serving(s)

Number Of Ingredients 12

225 g dried butter beans (Lima beans)
1 medium leek
1 medium carrot
25 g butter
1 tablespoon olive oil
900 ml water
2 vegetable stock cubes
2 cloves garlic, chopped
2 tablespoons tomato paste
1 teaspoon yeast extract (optional)
salt and pepper
chopped parsley (to garnish)

Steps:

  • Pick over beans wash and soak overnight.
  • Chop onion and dice the carrot.
  • Melt the butter and oil together and saute the onion until transparent.
  • Drain the beans and add to the pot with the measured water and all the remaining ingredients except the parsley.
  • simmer for about an hour until beans are soft and adjust the seasoning.
  • sprinkle with parsley and enjoy.

Nutrition Facts : Calories 223.7, Fat 6.1, SaturatedFat 2.5, Cholesterol 8.9, Sodium 89.3, Carbohydrate 34.5, Fiber 8.3, Sugar 5.1, Protein 9.9

ROASTED CARROT AND LEEK SOUP



Roasted Carrot and Leek Soup image

From Sainsbury's try something new winter edition 2009, to make slimming world friendly replace oil with low fat cooking spray

Provided by cakeinmyface

Categories     Vegan

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

500 g carrots (sliced)
2 leeks (chopped)
4 garlic cloves (peeled)
1 red chili pepper (deseeded and halved)
1 1/2 tablespoons olive oil
1 3/4 liters vegetable stock

Steps:

  • Preheat oven to gas mark 7.
  • Put all veg chilli garlic and oil into a roasting tin roast for around 25 minutes.
  • Tip into large pan and add stock simmer for 20mins. Blend in food processor.
  • Serve with mixed seeds on top and finely chopped chilli.

Nutrition Facts : Calories 146.5, Fat 5.6, SaturatedFat 0.8, Sodium 120.9, Carbohydrate 23.6, Fiber 5.5, Sugar 9.6, Protein 2.6

CARROT LEEK SOUP



Carrot Leek Soup image

The vegetables in this pretty golden soup are pureed, so you can disguise them from picky eaters! Filled with vitamins, this is a filling meal in itself.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 10 servings.

Number Of Ingredients 7

1 medium leek, thinly sliced
4 teaspoons reduced-fat margarine
6 medium carrots, sliced
2 medium potatoes, peeled and cubed
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cups fat-free milk
1/8 teaspoon pepper

Steps:

  • In a large saucepan, saute leek in margarine until tender. Add carrots, potatoes and broth; bring to a boil. Reduce heat; cover and simmer until vegetables are tender. Cool to room temperature. , Remove vegetables with a slotted spoon to a blender or food processor. Add enough cooking liquid to cover; blend until smooth. Return to pan. Stir in milk and pepper; heat through.

Nutrition Facts : Calories 89 calories, Fat 2g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 113mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

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, CARROT AND LEEK SOUP



Bean, Carrot and Leek Soup image

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

Provided by Pearlesyarn

Categories     Chowders

Time 50m

Yield 4-6 bowls, 4-6 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 258.1, Fat 4, SaturatedFat 0.5, Sodium 30, Carbohydrate 42.1, Fiber 16.4, Sugar 3, Protein 15.2

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