Vanessa's Lake - Asparagus, Artichoke, Leek Soup

Ingredients

• 1 tablespoon olive oil
• 3 medium leeks
• 4 1/2 cups water
• 1 bunch asparagus, chopped
• 2 potatoes, peeled and diced
• 1 1/2 teaspoons italian seasoning
• 2 tablespoons rice wine vinegar
• 1 (16 ounce) can white beans, drained and rinsed
• 1 (16 ounce) can artichokes, drained and rinsed
• salt and pepper
• garlic powder

Directions

1. 1

   Heat olive oil in a large soup pot.

2. 2

   Add the leeks and cook until wilted.

3. 3

   Add water, asparagus, potatoes, seasoning, and vinegar. Simmer until potatoes are tender.

4. 4

   Remove from heat. Add beans and artichoke. Blend soup in batches in blender. Rehead and serve.

5. 5

   (For non-vegan soup, add cooked chicken. The soup is nice and thick, but if you want it chunkier than just blend only half the soup).