5 cups veggie broth
2 large leeks, washed and sliced
1 onion, washed and sliced
1 clove minced garlic
1 cup cannellini beans
3 large russet potatoes, washed and diced
3 large carrots, sliced
1 cup frozen corn
Salt and pepper to taste
- Place the veggie broth, leeks, onion, garlic, beans, and potatoes in a large pot and boil for 15 to 20 minutes uncovered, until the potatoes are soft.
- Turn off the heat, and purée using a handheld blender.
- Add the carrots and corn, cover the pot, and turn heat on low for 15 minutes, stirring occasionally.
- Turn the heat off, and leave covered for another 10 minutes to soften the carrots. Season with salt and pepper, serve hot, and enjoy!
- Soups/Stews, Other
- 6 servings
- Cook Time
- 45 mins
- Calories per serving