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.

Ease of Preparation: Easy

Preparation Time: 15 min

Cook Time: 1 hr

Recipe By: Lisa Turner

From:  Mostly Macro
Used with permission of Healing Arts Press, an imprint of Inner Traditions International, Rochester, VT

Chef Suggestions
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.