Tender asparagus spears, hearty potatoes, and creamy butter beans pair wonderfully in this tasty springtime soup that tastes great year-round. Aromatic dill and spicy cayenne bring bursts of bright flavor to the mellow veggie broth, while chunks of hearty potatoes add satisfying substance.
Ingreadient
- 3 cups sliced leeks
- 6 cups low-sodium vegetable broth
- 6 cups cubed Yukon gold potatoes (2¼ lb.)
- 2 15-oz. cans low-sodium butter beans, undrained
- 1 teaspoon mustard seeds
- ¼ teaspoon cayenne pepper
- 1 lb. asparagus spears, trimmed and cut into 1-inch pieces
- 2 tablespoons chopped fresh dill
- 1 tablespoon white balsamic vinegar
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Sliced scallions or fresh chives
Direction
- In a large pot cook leeks over medium 4 minutes, stirring occasionally and adding broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add remaining broth and the next four ingredients (through cayenne pepper). Increase heat to high. Bring to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until potatoes are tender. Using a fork, mash a few potatoes and beans to help thicken the soup.
- Add asparagus and 1 tablespoon dill. Cook about 5 minutes or until asparagus is tender. Stir in vinegar. Season with salt and black pepper. Sprinkle servings with the remaining dill and the scallions.
