Note: If you like, add more carrots or another potato.
1 leek greens removed, rinsed well and chopped
3 medium carrots peeled & sliced
1 medium potato scrubbed & diced
1 10 oz bag frozen shelled edamame
1 32 oz carton of veggie broth
salt & pepper to taste
In a medium sauce pan, line the bottom with a thin layer or water. Simmer the leeks for 3 minutes. Add the remaining ingredients. Bring to a boil and turn down to simmer for 15-20 minutes. Turn off heat and take a potato masher and mash half the soup or blend half the soup in a blender. This will make the soup richer. Season with salt and pepper.
Soybean are very adaptable, so they can be processed in a variety of different ways. Edamame, tofu, tempeh, soynuts, soy flour, soymilk, miso, and dried ready to eat.