Butter Bean Cauliflower Soup

This is a beautiful soup full of fiber and taste.  Using leeks and shallots bring a sweeter taste then a typical onion.  I served this soup with crusty whole wheat rolls and fruit.


2 lbs. butter beans (or large lima beans)
3 large leeks, trimmed and chopped
3 shallots, chopped
16 oz. sliced mushrooms
4 stalks celery, diced
10 oz. bag shredded carrots
3 cloves garlic, minced
11/4 cups white cooking wine with lemon
2-32 oz. boxes  unsalted vegetable stock
4 cups water
1bay leaf
1 ½ t. dried thyme
Salt & pepper to taste
1 small head cauliflower cut in florets
1 cup wheat berries


Soak butter beans overnight according to package directions.  Rinse the beans well and set aside.

Place the leeks and shallots in a stockpot over medium heat.  Stir after about 3 minutes or so when they begin to caramelize.  Add ¼ cup of white wine with lemon and stir.  Add the mushrooms and continue to sauté until the mushrooms begin to brown and reduce in size.  If the mushrooms, leeks and shallots begin to stick too much just add a bit more white wine with lemon. Add the garlic and mix well.

Next add the celery and carrots, stir well and continue sautéing for another couple minutes.  Pour in the vegetable stock and two cups of water.  Add the bay leaf, dried thyme and salt and pepper.  Bring to boil then reduce heat and continue cooking covered for 1 ½ to 2 hours until the beans are completely cooked.

Add the cauliflower, wheat berries and the additional 2 cups of water.  Bring soup back to a boil, then reduce heat and cover for 1 hour until wheat berries are cooked.  Adjust seasonings and serve.