Leek Soup

By mjensen

Soup

Ingredients

• splash low-sodium chicken broth
• 4 cloves garlic, minced
• 2 leeks, chopped
• 1 1/2 tsp. dried rosemary
• 1 1/2 tsp. dried thyme
• 2 bay leaves
• 6 cups low-sodium chicken broth
• 1/2 cup barley (or quinoa), uncooked
• 1 small white sweet potato
• 1 can cannellini (or navy) beans, drained and rinsed (14 oz/398 ml)
• 2 cups baby spinach, packed and chopped

Preparation

Step 1

1. Add garlic, leeks and spices to a pot with a splash of low-sodium chicken broth. Sautee in the broth until leeks are beginning to tenderize.

2. Add remaining chicken broth, barley (or quinoa) and sweet potato. Bring to a boil, then cover and simmer until barley is cooked through, about 25 minutes. Stir in beans and spinach and heat through until spinach is wilting. Remove from heat, remove bay leaves and serve.