Leek and Bean Soup

Autumn always makes me think of soup.  I think it’s that whole image of windy, leaf strewn days that I have in my subconscious that makes me want to warm my hands round a big mug of warming soup.  Makes me feel all cosy and well, happy – after all soup is one of the most comforting things known to man.  It makes the perfect autumnal lunch served with some crusty bread and is pretty easy to make.

The beans in this soup are a mix of butter beans and cannelini beans.   I used tinned beans for ease but of course you can cook up dried beans ready to use if you have the time.  The beans make for a really velvety, tasty soup.  Quick to make in terms of actual work and easy to do. In a flask it’s perfectly portable for those walks with the dogs and just as easy to reheat if you prefer to wait to have it when you return home.  Perfect if you have been gardening and want an easy lunch.    It freezes beautifully too so it’s an all round winner.

If you make this soup with homemade stock it is extra tasty but, to be honest, ready made stock or a stock cube and water still give a wonderful result  So give this a try and let the warming cozy feeling take over.  It’s the British version of hygge!!!



  • 6 medium leeks, washed and sliced
  • 25g butter
  • 1tbsp rapeseed oil
  • 2 bayleaves
  • a few sprigs of thyme
  • 400g tin of butterbeans
  • 400g tin cannelini beans
  • 1 litre of stock, chicken or vegetable
  • salt and pepper



  1. Melt butter and oil in large saucepan over a medium heat.  Add sliced leeks, stir and cover with lid and allow to sweat for 10 mins
  2. Add thyme and bay leaves and drained canned beans. Stir again and cook for a further 2 mins
  3. Add stock, salt and pepper. Bring to boil and then allow to simmer for 30 minutes
  4. Remove from heat and blitz or liquidise until smooth and velvety.  Adjust seasoning to taste
  5. When ready to eat, reheat and serve.



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