I really need to think up more clever names for my dishes. This soup starts with inspiration from French Onion Soup but ends with delicious chunks of sweet potato and white kidney beans. You will notice that this recipe calls for a lot of leeks--that is because I had a bunch of them in the fridge that needed to be used up before they went bad. Feel free to cut down on the leeks by adding more onions. To my utter amazement, the kids bolted the soup right down and gave it two thumbs up.INGREDIENTS
Serves 6
- 2 tbsp oil
- 2 tbsp margarine
- 2 large sweet onions, halved and sliced
- 6 leeks, white and light greens part, sliced
- 2 cloves garlic, minced
- 2 cups red wine
- 5 cups water or veggie stock
- 2 tsp sage
- 1/2 tsp coriander
- 1 tsp marjoram
- 1 tsp oregano
- 2 tsp mushroom soy sauce (or regular)
- salt and pepper to taste (heavy on the pepper)
- 3 large red potatoes, peeled, small dice
- 1 medium sweet potato, peeled, small dice
- 1 19 0z can white kidney beans, rinsed and drained
METHOD
1. Heat oil and margarine in a large pot over medium heat. Add in onions and and saute for a few mins until they begin to soften. Then add in leeks and garlic and mix well. Once things are sizzling along, reduce heat to med-lo and cook, uncovered, for 45-60 mins, until onions and leeks become a nice golden brown. Stir occasionally to keep from sticking.
2. Add wine to the pot and stir to deglaze. Add in water, spices, soy sauce, potatoes and beans. Bring to bubbling, then reduce heat to low, cover and cook for 30-45 mins, until potatoes are soft but not mushy. Adjust seasoning to taste and serve.
