Spring vegetable soup

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From Kelly Reiss
Serves 6-8

1 lb. leeks
3 carrots
3 stalks of celery
6 small red potatoes
1 cup baby lima beans
1 bunch of watercress (spinach works, too, if watercress isn’t available)
8 cups of veggie stock

olive oil, salt & pepper

Trim and chop leeks into small pieces. Over a medium heat, saute leeks in a tablespoon or two of olive oil in the bottom of a decent sized soup pot. Stir frequently. After five minutes add chopped carrots and celery. Cook another five minutes or so until the carrots and celery start to soften up, then add the veggie stock. Chop potatoes with the skins on and add to the pot. Toss your baby lima beans (fresh or frozen) into the mix. Keep flame at a medium heat and cook for 20-30 minutes or until potatoes and beans are tender. Remove big stems from watercress, chop remaining leaves and stems loosely. Add watercress to the soup and turn off the flame. Cover pot and let sit five minutes before serving. Salt and pepper to taste.

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