To a pot on medium heat add one Tablespoon of oil and two leeks that have been cut up. Cook for about three minutes until they start to soften up. To a pot on medium heat add one Tablespoon of oil and two leeks that have been cut up. Cook for about three minutes until they start to soften up.
Add two carrots that have been cut up. Mine were peeled so they would look good in the photo but that is optional. Add two carrots that have been cut up. Mine were peeled so they would look good in the photo but that is optional.
Add the top of a few celery stalks with leaves.Add the top of a few celery stalks with leaves.
Cover with water (I used 8 cups) add 1/4 teaspoon of salt. Bring to a simmer and cook until the carrots are very tender but not quite mush. This took me one hour. Then turn off the heat and let it cool down a little. Cover with water (I used 8 cups) add 1/4 teaspoon of salt. Bring to a simmer and cook until the carrots are very tender but not quite mush. This took me one hour. Then turn off the heat and let it cool down a little.
When the broth has cool to a safe to handle tempature strain out the veggies. For this I used a strainer lined with cheesecloth.When the broth has cool to a safe to handle tempature strain out the veggies. For this I used a strainer lined with cheesecloth.
Remove the carrots and set aside. Then squeeze most of the liquid out of the leeks and celery. This gave me six and a half cups of liquid. Remove the carrots and set aside. Then squeeze most of the liquid out of the leeks and celery. This gave me six and a half cups of liquid.
Soup
Add the carrots to some of the broth and blend. I used a stick blender. You could just dump all of the broth in a blender with the carrots and blend. But this stick blender is new and I wanted to give a test drive. Doing this gives the stock some body and a nice color. You could blend all of the veggies but then you would need to strain it. Add the carrots to some of the broth and blend. I used a stick blender. You could just dump all of the broth in a blender with the carrots and blend. But this stick blender is new and I wanted to give a test drive. Doing this gives the stock some body and a nice color. You could blend all of the veggies but then you would need to strain it.
With a pot on medium heat add one tablespoon of oil the onions, raw carrots, celery and garlic. Cook until the onions are translucent (approximately three to five minutes).With a pot on medium heat add one tablespoon of oil the onions, raw carrots, celery and garlic. Cook until the onions are translucent (approximately three to five minutes).
When the onions are translucent add the broth, potatoes and the herbs. Bring to a simmer and cook ten minutes. When the onions are translucent add the broth, potatoes and the herbs. Bring to a simmer and cook ten minutes.
Add the cauliflower and red beans. Simmer another five minutes. Add the cauliflower and red beans. Simmer another five minutes.
Add the package of frozen green beans and cook until the potatoes and cauliflower are tender (approximately another five minutes).Add the package of frozen green beans and cook until the potatoes and cauliflower are tender (approximately another five minutes).