There are hundreds of different vegetable soup recipes you can make and, if you enjoy corn chowder or mixed vegetable broth, what about trying a French white bean soup next? This delicious soup is great with bread and perhaps some carrot sticks or sliced tomatoes on the side to make it more substantial.
Breadsticks are an alternative to bread, or you could serve crackers.
White beans are also known as haricots and they are very popular in the United States as well as Great Britain.
They are used to make pies and stews, amongst other things.
When using canned white beans for recipes, you should drain them and then rinse them to make sure all the brine is off, else they will add too much saltiness to the dish you are making.
Some recipes will tell you not to drain them but for the following one, you do need to, for the best results.
Cannellini beans are another type of white beans and these are popular throughout southern and central Italy.
They are related to the kidney bean.
Giant white ones called "gigantes" are produced in a region in the north of Greece and these feature in some Greek broth and stew recipes.
The following recipe serves four people.
Taste the soup before adding salt and pepper, especially if you are using a low salt broth rather than a salt-free one.
The leeks, potatoes, onion, and garlic are nutritious as well as tasty and the lemon juice and thyme add a wonderful aromatic flavor to this recipe.
The evaporated milk adds creaminess without the calories of cream and this is one of the most satisfying healthy broth recipes of all.
The aroma while it cooks is really mouthwatering as well and your family will know you are cooking something very special.
What you will need:

• 2 chopped leeks (only the white part)
• 2 peeled potatoes, cut in half-inch cubes
• 1 chopped yellow onion
• 3 cups low salt vegetable broth
• 1/4 cup fresh chopped parsley
• 15 oz can white beans, drained
• 2 minced cloves garlic
• 1 tablespoon olive oil
• 2 teaspoons lemon juice
• 1/2 teaspoon dried thyme
• 1 cup evaporated skim milk
• Salt and black pepper, to taste

How to make it: Saute the leeks, garlic, and onion in the oil in a pan for five minutes over a moderately high heat.
Add the potatoes and beans, as well as half the vegetable broth and half the thyme.
Simmer the soup for twenty minutes, and then puree it in a food processor or blender.
Return the smooth mixture to the pan and stir in the evaporated milk and the rest of the broth.
Heat the soup through.
You might want to add more broth or water for a thinner soup.
Stir in the remaining thyme, lemon juice, parsley, salt and pepper just before serving.