• Dairy Free
• Diabetic Friendly
• Gluten Free
• Kid Friendly
• Soup
• Vegan
• Vegetables
• Vegetarian

1 Tbsp extra virgin olive oil
2 large leeks, white & tender green parts only, trimmed and sliced
1 tbsp. fresh mint, chopped
1 lb fresh peas, shelled (or 1 3/4 cup frozen organic peas)
1 cup canned organic Navy Beans (save the liquid)
sea salt (to taste)
1/2 to 1 cup drained sauerkraut (to taste, and optional, but gives it a great boost!)

Heat olive oil in a medium pan. Add leeks, mint and 1/2 tsp salt and turn heat to medium low. Cover and cook until leeks are tender (4-5 min). Add beans, peas and 4 cups of the bean liquid (supplement with water or vegetable stock if you need to). Cover, bring to a simmer, & cook until the peas are tender (about 5 min). Add sauerkraut and simmer another 2 min.
Season with salt to taste and ENJOY!!

I have been known to eat nearly half of the pot of soup myself in one sitting. It's also good the next day (if it makes it in the house that long!!)