• Bok Choy and Bean Potato Leak Soup

  Filed under Nutrition
  Nov 15

  As I mentioned in the last post, there’s not much food in the fridge.  Today I was fearing yet another take-out lunch when I realized I had a head of bok choy in the crisper.  Happy Days, let’s make some soup!

  This was made with whatever I had on hand.  Luckily it all went well together and lunch was a great success!  You can make this recipe with any leafy green.  The bok choy added a nice touch because of the crunchiness of the stalk.

  

  What else makes bok choy such a fabulous choice?  It’s high in Vitamin A, Vitamin C and calcium, all the while being low in calories.  The All-Star just declared it his new favorite veggie.  After trying this soup, you may too.

  

  Bok Choy and Bean Potato Leak Soup

  First the ingredients:

  • 1 (32 oz) container chicken stock
  • 1 (16 oz) container creamy potato leak soup
  • 1 large bok choy (head?)
  • 1 med onion
  • 2 carrots
  • 2 celery stalks
  • 1 (15oz) can Great Northern beans
  • 2 tbsp olive oil
  • 1 tsp thyme
  • salt&pepper to taste
  • optional ingredients
  • pinch of red pepper
  • 1 tbsp butter

  Here’s some pics from the prep station…

  

  ↑ The mirepoix + some garlic, washed/peeled/chopped ↓

  

  ↓ Great Northern Beans – rinsed thoroughly – anyone know why they get sudsy when you rinse them?

  

  ↓ Store-bought stock & soup – I got these at Sprouts

  

  And here’s the directions…

  • Heat a large sauce pan over med-high heat – add the olive oil and optional butter
  • Add your garlic and onions and cook until onions are translucent (about 2 minutes)
  • Mix in the rest of your veggies.  Cook for another 2 minutes or so – at this point your kitchen should start to smell delicious.
  • Next I added the thyme.  I don’t know why I add the herbs before the liquid but I always do.  I feel like it releases the aromas.
  • Pour in the chicken stock and potato leak soup and stir in the beans.
  • Bring to boil.
  • Cover, set temperature to low and simmer until veggies are soft, about 25 minutes.  The longer you cook it, the softer the bok choy will get so modify it to your liking.  Add salt and pepper to taste and serve!

  Some more pics from the kitchen…I guess it wasn’t totally closed.

  

  ↑ Sauteing                                                                                             Mixing ↓

  

  

  ↑ Pouring                                                                                              ↓ Stirring

  

  I hope you will enjoy as much as we did.  It’s actually starting to get chilly here so this yummy, warm soup hit the spot!

  

  Tagged as: bok choy, great northern bean, mirepoix, soup
  
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