Leek, butter bean and mushroom soup

    A hearty winter soup with a good dose of veg towards your 7-a-day.

    1 person made this


    • 1 tin butter beans
    • 2 - 4 leeks finely cut
    • 1 stock cube, or tsp of yeast extract/vecon
    • 4 - 6 mushrooms -- finely chopped,
    • 1 tbsp whole milk powder, or skimmed milk pwdr + tsp butter
    • 2 cloves garlic chopped, or crushed.
    • 1 1/2 - 2 tbs oat bran
    • 1 med, or lge tomato -- finely chopped
    • at least 400 ml water
    • salt and pepper for seasoning
    • optional seasoning, heaped desertspoon of grated cheddar


    1. put water, seasoning and stock/vecon in a pan and bring to boil
    2. add the leeks, butter beans, mushrooms, tomato and garlic,
    3. bring to boil and simmer until the leeks become translucent (i.e. fully cooked.
    4. add the oat bran and the milk powder, plus grated cheese (optional) stir briskly until the soup is thick.
    5. Serve with slices of bread and cheese, or cheese/garlic bread.


    Good with cheesy bread, or a vegetable bread of some sort with cheese. See my Cheesy flatbread -- with a difference.

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