Creamy Butter Bean Soup

[CodingQueen]

The beans may be left out for a creamy cauliflower soup....CQ

Ingredients:

1/4 cup olive or coconut oil
3 leeks, cut into 1 inch pieces (white and light green part only)
1 large head cauliflower, chopped*
4 - 6 garlic cloves, minced, or to taste
1/2 teaspoon dried thyme, or 2 teaspoons fresh
8 cups vegetable or chicken broth
1 tablespoon salt, or to taste
1 teaspoon fresh ground black pepper, or to taste
1 teaspoon red pepper flakes, optional (for those that like it spicy)
Juice of 1/2 lemon, optional
6 cans butter beans, drained (or 9 cups cooked)**
*A cauliflower/broccoli combo maybe substituted
**May substitute other beans like black eyed peas, navy, etc.

Directions:

Heat the oil in a large pot over medium heat and saute the leeks, cauliflower, garlic, and thyme for about 10 minutes. Stir in the broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.

Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper, and red pepper flakes and/or lemon juice, if using.

Add the beans and continue to cook over low heat until heated through.

[vickiann]

This sounds delicious!

Vicki

[CodingQueen]

My youngest is the "bean hater" of the family and he likes this soup.

Before I started LDL he thought only creamed veggies were fit to eat...like cream of corn....so, my oldest son and I decided to cream the beans and it worked.

CQ

[JerrieH]

I made this soup today.  It was really good.  I mistakenly added rosemary, thinking it was thyme.  When I realized my mistake, I went ahead and added the thyme.  Delicious.  I just now realized I forgot to add the lemon juice.  i will have to have more tonight at dinner and add the lemon juice, to see how that changes the taste.  Jerrie