When I think of soup like this, I think of snow storms, wool socks, oversized sweaters, and slow weekends. That description is something I LOVE in November/December, but late March? Not so much.
And yet…my hands are still chilled when I take the dog out. My boots are still on my feet and still covered with salt, and so here we are. Soup it is!
I’m hoping this is my last soup of the year, because I’d love to go out with a bang. To be honest, this is probably not a weekday soup. It could be, if you’re patient, but for me this is a long-simmer weekend soup. Those flavors get deep, the soup gets thick and super creamy (psst – without any dairy at all), and you cook dried beans during the simmer.
Yes, dried beans! This might be their first official appearance on the blog. For a long time I’ve been a canned bean person, because they’re so convenient and easy, but I have to admit that canned beans lose big time in terms of taste, texture and price.
Several years ago I had my first run in with dried beans. I bought a huge bag of dried black beans, and soaked them overnight. I somehow missed the multiple online articles that tell you how to cook beans, so I literally thought you just soaked them until they were soft. Days went by and I pinched my hard beans, wondering what I was missing.
Ummm, past-world Katie: you have to cook those beans. Face palm.
Fortunately, I revisited the process and saw my (huge) error. Soak your beans, then cook your beans, and all will be right in the world. It’s really not that difficult, as long as you know what you’re making a day beforehand…that is something I’m trying to get better at all the time.
For this soup, we roast garlic in the oven until deeply golden – you have time for this, because it can roast while your soup cooks. The base starts with olive oil, leek, carrot, celery, and a bit of sage. The dried beans go into the pot with a mix of salty, savory vegetable broth and creamy Silk Unsweetened Cashew Milk. Bring it all to a boil and let simmer for about an hour, stirring often.
All dried beans cook differently, because the amount of time they need depends on several factors, including how long they were on the shelf. You’ll want to check them frequently after about 45 minutes of cooking. If your beans take longer, you may need to add a little more liquid – you can use water, broth, or more cashew milk.
After the beans are ready, I pureed a cup of the mixture along with the roasted garlic, and stirred it back in.
SO. CREAMY. Yet no cream (or dairy) to be found.
If it’s going to be soup season for a little longer, I’m happy to have this luxurious soup. Also, if you are able to eat gluten, make sure to have some crusty grilled bread for dipping – so good!
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.<
Thick and creamy soup made with leeks, roasted garlic, and navy beans - easy, flavorful, and dairy free!
Yield: 4 cups
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
The soup gets thicker when chilled, so you may want to add a splash of water when reheating.
Nutrition Information: Serving Size: ~1 cup, Calories: 337, Total Fat: 13.2g, Saturated Fat: 1.9g, Cholesterol: 0mg, Sodium: 609mg, Potassium: 992mg, Total Carbohydrates: 41.0g, Dietary Fiber: 14.6g, Sugars: 5.8g, Protein: 15.5g