Pinto Bean and Carrot Soup with Sage
2 teaspoons olive oil
1 leek, sliced, including green top
1 teaspoon
garlic granules 8 medium carrots, sliced
1 teaspoon
sea salt- optional 3 to 4 cups
vegetable stock 1 cup soaked pinto beans
2 to 2 1/2 cups soy milk
2 teaspoons
rubbed sage 2 teaspoons
herbs de provence Heat olive oil in large pot and sauté leeks, garlic, carrots, and sea salt, if desired. Add stock and pinto beans and bring to a boil. Lower heat and simmer 45 minutes to one hour, or until beans are tender. Add soy milk, remove from heat, cool slightly, and purée in blender until smooth. Return to pan, add sage and herbes de provence, and cook for 5-10 minutes longer.
For a heartier texture, scoop out 1/2 to 1 cup of the cooked pintos before pureéing, then stir back into the soup after adding spices.
