Asparagus, Potato, and Butter Bean Soup
One of our most beloved soup recipes of all time, this savory stew is bursting with tender butter beans, earthy asparagus, and hearty potatoes. Sautéed leeks provide a mellow sweetness, while mustard seeds and fresh dill deepen the complexity of the nourishing broth.
Tender asparagus spears, hearty potatoes, and creamy butter beans pair wonderfully in this tasty springtime soup that tastes great year-round. Aromatic dill and spicy cayenne bring bursts of bright flavor to the mellow veggie broth, while chunks of hearty potatoes add satisfying substance. Serve this quick and easy recipe alongside a loaf of crusty whole wheat bread to soak up the flavorful broth!
INGREDIENTS
- 3 cups sliced leeks
- 6 cups low-sodium vegetable broth
- 6 cups cubed Yukon gold potatoes (2¼ lb.)
- 2 15-oz. cans low-sodium butter beans, undrained
- 1 teaspoon mustard seeds
- ¼ teaspoon cayenne pepper
- 1 lb. asparagus spears, trimmed and cut into 1-inch pieces
- 2 tablespoons chopped fresh dill
- 1 tablespoon white balsamic vinegar
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Sliced scallions or fresh chives
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. 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.
Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/healthy-vegan-one-pot-meals/
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