Leeks ‘n Spinach Soup
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.
Leeks 'n Spinach Soup
Servings 8
Calories 219.1kcal
Ingredients
- 2 teaspoons olive oil
- 4 leeks bulb only, chopped
- 2 cloves garlic chopped
- 33 oz chicken broth
- 32 oz cannellini beans 2 - 16 ounce cans; 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
Instructions
- 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
Notes
Photograph by CK Kochis © All rights reserved.
Learn an easy way to make Homemade Chicken Broth.
Hi Cindy! The soup looks delicious but as a vegan I was wondering if substituting veggie broth for the chicken broth would affect the finished product? I can’t wait to try it!
Wonderful question, Barb. Vegetable broth is a delicious alternative and will compliment the wild onion (leeks), spinach and barley. Enjoy!
Yum! Can’t wait to try this one. Thanks.
This looks fabulous, although I am with Barb and would substitute the chicken broth for veggie broth. I have used leeks in potato soup before but not with beans and spinach and I look forward to trying it! Thank you so much!