The weather in Portland has been mixed this week - I will call it typical for April. Sunshine, rain, all mixed in but the blooms are amazing :) Perfect soup weather and you all know how much this family loves soup...and yes, this soup can easily be made vegan. Just use a vegetable broth, and leave out the meatballs....
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- 2 C dried white beans {we like Navy beans} soaked over night
- Splash of Olive Oil
- 1 onion diced
- 3 celery stalks diced
- 1 large carrot, or 3 smaller carrots - cleaned and cut into pieces
- 1 leak, cleaned and cut into rings {I use all parts}
- 1 quart of Pacific Chicken Broth {or your favorite broth}
- 3 C of water
- grated zest and juice of 1/2 lemon
- 1 Tb Better Than Bouillon Vegetable Base {or one bouillon cube - make sure it does not contain any whey or lactose}
- 2-3 green onions cut into rings for garnish
- Salt and Pepper to taste
- Optional 1 lb. sage sausage for meatballs - or other small meatballs prepared and cooked {I baked the meatballs for 25 minutes at 350 F}
- Heat olive oil in a large stock pot and when hot add the onions with a pinch of salt. Saute until they are soft, then
- Add celery, carrots, leaks and saute for a little while long until the vegetables turn bright in color and fragrant,
- Drain beans and add them to the pot and mix under the vegetables for minute or so,
- Stir in lemon zest together with the lemon juice before adding the broth and water.
- Cover pot and bring soup to a low simmer until beans are soft
- When beans are soft - using an immersion blender - blend the soup {I blended until the vegetables were smooth and some of the beans still intact)
- Adjust salt and pepper; if using add in meatballs and serve when they are heated through
- Ladle into soup bowls, and garnish each bowl with green onion slices.
Serve with fresh crusty bread!
