Asparagus and dill veggie soup. Warm and comforting on spring days that still feel like ❄️ winter.
2 tablespoons dill (I used dried)
1 bunch asparagus, chopped
4 red potatoes, chopped
15 oz. pinto beans (I used dried and placed in boiling pot until somewhat soft, then drained)
2 carrots, chopped
1 medium leek, thinly chopped
3 cloves garlic, minced
4 sprigs fresh thyme with ends tied together (like a bouquet)
8 cups vegetable broth
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1. Heat olive oil in a pot over medium heat, then add carrots, leek, thyme bouquet, garlic, and 1/4 teaspoon of salt (keep remaining 1/4 teaspoon of salt for last step below). Cook for 8 minutes while stirring.
2. Add red potatoes, vegetable broth. Partially cover and increase heat to high until broth is boiling, then reduce heat to simmer and cook for about 25 minutes, until potatoes are tender.
3. Add asparagus and simmer for about 3 minutes or until they are tender.
4. Take out thyme bouquet, and add pinto beans, dill, the remaining 1/4 teaspoon of salt, and 1/2 teaspoon of pepper to broth. Enjoy! 😌
Recipe yields about 4 servings.