Leeks and Pinto Bean Soup

By: Esther Vasa

Leeks – 1 bunch cleaned and cut properly
Soaked Pinto Beans – 2 cups
Tomatoes – 2
Extra Virgin Olive Oil – 1 tbsp
Salt to taste
Cumin powder, coriander powder – 1/4th tsp each
Chili powder – 1/8th tsp
Cilantro for garnishing

Leeks have been found to reduce the risk of colon cancer and ovarian cancer. They also help reduce total cholesterol levels by reducing LDL while increasing the HDL thus reducing the risk of heart attack. They have diuretic and anti-septic effect on your system. They are rich in fiber and have the common elements as garlic. I have found it to be helpful for my system and I tend to feel better incorporating leeks into my cooking at least twice a week. Pinto beans just like other beans are rich in fiber, low in fat and are good for patients with diabetes.

Cut the leeks at the portion where it turns dark green in color. Cut across the longitudinal section. Fill a large pot with water and separate each section and swish the leeks thoroughly. Repeat this again and again until your leeks are clean and ready for chopping. Cut the leeks into bite size. You will use about 2 cups of chopped leeks for this soup.

In a steel pressure cooker, put the oil and let it heat up a little bit. Throw in the diced leeks and stir it for a minute until the leeks sweat. Add the soaked pinto beans, salt, turmeric, cumin, coriander and chili powders. Stir the ingredients thoroughly and add 25 ounces of water and let the soup cook in the pressure cooker for 20 minutes. Open the lid of the pressure cooker, when all the pressure is released. Transfer the soup into a serving bowl and garnish with cilantro. You can enjoy the soup with a cup of steaming rice!

Preparation Time: ½ hour

Serves: 4

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