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 vegetable broth or water
1 large carrot (½ lb), cut diagonally
1 red bell pepper, cut in strips
16 oz can of black beans, 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 the soup liquid. Pour it back into soup pot. Mix gently.
Serves four.
Dish it out piping hot with crusty bread.
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