Leeks grow in abundance in the woods near my home. I love the mild aroma of the wild onions in the air after it rains. The best time I’ve found to harvest leeks in my area is early May (this will be different based on your region).
During the period when leeks are prime for picking, I like to substitute leeks to many of dish I would normally add onions. Leeks are especially wonderful in soups.
- 2 teaspoons olive oil
- 4 leeks, bulb only, chopped
- 2 cloves garlic, chopped
- 2 (16 ounce) cans chicken broth
- 2 (16 ounce) cans cannellini beans, rinsed and drained
- 2 bay leaves
- 2 teaspoons ground cumin
- 1/2 cup dried barley
- 2 cups packed fresh spinach
- salt and pepper to taste
- Heat olive oil in a large saucepan or soup pot over medium heat
- Add the leeks and garlic; saute until tender, about 5 minutes
- Stir in the chicken broth, cannellini beans, bay leaves and cumin
- Bring to a boil, then reduce the heat to low, and stir in barley
- Cover, and simmer for 15 minutes
- Remove bay leaves
- Stir in spinach and season with salt and pepper
- Serve immediately
Author: Cindy (C.K.) Kochis is an Integrative Nutrition Health Coach who transformed her coaching practice as the foundation of Elements For A Healthier Life Magazine. As the Founder and Publisher of her health and wellness magazine, she is providing a forum for people to share their personal stories, professional knowledge, and healthy eating options. When Cindy is not working on her magazine, she is a virtual assistant, author, grandmother, and sassy redhead. She self-published “Get A Compass Not A Clock” (available on Amazon) and “Unleash Your Inner Story” (ebook). For more information about Cindy’s coaching services, please visit ckkochis.com and ElementsForAHealthierLife.com
Check out how one of the ways I make Homemade Chicken Broth.
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