Lima Bean & Leek Soup

This soup is a study in patience. The lentils cook longer than the rest of the ingredients on purpose, breaking down into the broth to give it that meaty, savory body usually only stockbones can deliver.

A splash of tomato sauce deepens the color and adds umami, the kind of trick old-school cooks used to make a meatless soup taste like it had been simmering with a ham hock.

The leek goes in twice for a reason. The dark green tops cook longer to release deep oniony flavor into the broth, while the tender white slices go in late to keep their bite and brightness.

For a fully vegan version, swap the chicken bouillon for vegetable cubes and skip the fish sauce, doubling the soy or tamari instead. The umami still lands without the seafood backbone.

Kitchen Tips

• Wash leeks aggressively. Slit them lengthwise and rinse under running water, grit hides between the layers.
• Use wild rice, not white. It holds its texture through the long simmer instead of going to mush.
• Skim any foam off the lentils as they cook for a cleaner-tasting broth.
• Soup tastes even better the next day once the lentils fully integrate. Reheat with a splash of water to loosen.

Variations

• Stir in a handful of chopped kale or chard at the end for greens and color.
• Add a teaspoon of smoked paprika for a smoky undertone.
• Drizzle finished bowls with good olive oil and a squeeze of lemon to brighten.