© Şahan Arzruni 2008-2012
1 stem large leeks without dark green leaves (½ lb), sliced thinly
1 small head of savoy cabbage, sliced thickly
2 celery stalks with leaves, cut in pieces
6 cups of water
1 large carrot (½ lb), cut diagonally
1 red bell pepper, cut in strips
16 oz can of black beans (preferably Goya), drained
Salt and hot sauce, such as Sriracha, to taste
¼ cup wine vinegar or to taste
2 tbs of Dijon mustard or to taste
• Place leeks, cabbage, celery in a soup pot. Add water and bring to a boil. Simmer for 20 minutes.
• Add carrots, red peppers and beans. Simmer for another 15 minutes. Taste and add salt to taste.
• In a separate bowl mix hot sauce, vinegar and mustard. Temper it with some of soup liquid. Pour it back into soup pot. Mix gently.
Serves 4
Dish it out piping hot with crusty bread.
Savoy Soup