Mixed Green Bean Soup
2 medium onions, diced into chunks
1 garlic clove, minced
2 celery stalks, diced into chunks
2 leeks, diced into chunks
1 large or 2 medium winter carrots, diced into chunks
3-4 cups mixed green peas and beans (I used Waitrose frozen green pea&bean mix) -- green peas, lima beans, garden beans, etc.)
1-2 cups soybeans or edamame (I used shelled, frozen from Waitrose)
1 T olive oil
1 liter fresh stock -- from chicken, beef, fish, or vegetarian -- whatever you prefer
fresh thyme, to taste (about 2 T is nice)
1 bay leaf
oregano (1 T dried is nice)
salt and pepper, to taste (1/2 tsp salt and 1 tsp pepper should be enough)
Lightly sautee onions, leeks, celery, and garlic together until just soft. Add stock. Add carrots and beans and bring to the boil. Let boil SOFTLY for about 10 minutes (this releases the 'gas' from the legume-type beans) and then lower to simmer for another 30-40 minutes. All will meld together beautifully while still giving the beans some bite.
You can serve with fresh grated Parmesean cheese on top and some crusty bread.
I can't have the bread -- maybe someday!!