October 12, 2018
Comfort Food, Dinner, Soups/Stews,
Beans, Vegetables, Carrot, Leek , Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Winter, Weeknight Meals, Stove Top, Diabetic, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian more
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"From Australian B.H.&G Diabetic Living May/June 2018."
Heat oil in a large saucepan over medium heat and add the leek and carrots and cook, stirring occasionaly, for 5 to 7 minutes or until leeks start to soften.
Add the water, stock, garlic, beans and liquid nd three-quarters of the tarragon and cover and bring to a simmer and then reduce heat to low and cook, covered, for 15 minutes or until the vegetable and tender.
Stir in the remaining tarragon and serve.
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