Butter Bean and Leek Soup

Butter Bean and Leek Soup 

Serves 4

6 hours - Slow Cooker


  • 2 tsp Extra Virgin Olive Oil
  • 2 tsp Garlic Infused Olive Oil
  • 2 Leeks (medium, sliced)
  • 1 litre Vegetable Broth (stock, low salt)
  • 2 cans Butter Beans (rinsed and drained)
  • 1 Lemon (juiced) 
  • 1 tbs Fresh Dill (chopped)
  • Black Pepper (to taste)


  1. Heat the oil in a pot over medium heat. Add the leeks and garlic infused olive oil and cook for 5 minutes, stirring occasionally
  2. Transfer to slow cooker, add the vegetable broth, butter beans, stir, and season with pepper.
  3. Add the lemon juice and dill. 
  4. Place lid on slow cooker and cook for 6 hours.
  5. Allow to cool, then transfer soup mixture into a blender and blend on high for 30 seconds. Or transfer to bowls and use a stick blender to smooth texture.
  6. Reheat, and transfer to bowls, top with dill, and enjoy!


You can cook this on the stove top, takes around 40 minutes. Follow the above instructions and use a soup pot to cook. 

Serving size: one serving is equal to 2 cups.




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