Bean And Leek Soup
A hearty, comforting bean and leek soup featuring smoky bacon, sweet carrots, and tender green cabbage. Rich in flavor and nourishing, it suits those seeking a wholesome, satisfying meal perfect for chilly days or casual gatherings.
Ingredients
Instructions
- Simmer the soaked and drained pea beans in half of the stock, covered, for 2 hours.
- If all the stock is absorbed during cooking, add water to keep the pan moist.
- In a separate large pot, heat the oil and cook the diced bacon until crispy.
- Add the diced carrots, leeks, crushed garlic, and bouquet garni to the bacon, and cook until vegetables are tender.
- Pour in the remaining stock and bring to a boil.
- Add the shredded green cabbage and simmer until all vegetables are cooked through and flavors meld.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine when cooking the vegetables. If you don't have pea beans, great northern or cannellini beans can be substituted. To enhance the dish, try adding herbs like thyme or rosemary. If you're short on time, pre-cooked bacon can speed up the process, and you can use store-bought stock for convenience.
Serving Suggestions
Serve this hearty soup with crusty bread for a comforting meal. It pairs beautifully with a fresh Marinated Artichoke Salad for a light and refreshing contrast. For a complete dinner, consider serving it alongside Greek Style Kabobs With Pita Bread. Garnish with fresh herbs like parsley or chives for added flavor and presentation.
Storage & Reheating
Leftover bean and leek soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat, stirring occasionally, until heated through. If the soup thickens too much, add a bit of water or stock to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Bean And Leek Soup contains roughly 618 calories, with 11g protein, 53g carbohydrates, and 42g fat. It is an excellent source of vitamin A (211% of the Daily Value), dietary fiber (43% of the Daily Value), and vitamin C (43% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 1345mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dried for this recipe?
Yes, you can definitely use canned beans to save time. If using canned beans, simply rinse and drain them, and add them to the pot after cooking the vegetables. Reduce the simmering time to about 15-20 minutes to allow the flavors to meld without overcooking the beans.
Is there a vegetarian version of this soup?
Absolutely! To make a vegetarian version, simply omit the bacon and use vegetable stock instead of chicken stock. You can add extra vegetables or spices to enhance the flavor. Consider adding a dash of smoked paprika for a smoky taste that mimics the depth bacon would provide.
Can I freeze the soup for later use?
Yes, this soup freezes well! Allow it to cool completely, then transfer it to freezer-safe containers. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stove, adding a little water or stock if needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).