Leek, Onion and Potato Soup

2 tbsp oil
2 tbsp margarine
2 large sweet onions, halved and sliced
6 leeks, white and light greens part, sliced
2 cloves garlic, minced
2 cups red wine
5 cups water or veggie stock
2 tsp sage
1/2 tsp coriander
1 tsp marjoram
1 tsp oregano
2 tsp mushroom soy sauce (or regular)
salt and pepper to taste (heavy on the pepper)
3 large red potatoes, peeled, small dice
1 medium sweet potato, peeled, small dice
1 19 0z can white kidney beans, rinsed and drained

1. Heat oil and margarine in a large pot over medium heat. Add in onions and and saute for a few minutes until they begin to soften. Then add in leeks and garlic and mix well. Once things are sizzling along, reduce heat to medium-low and cook, uncovered, for 45-60 minutes, until onions and leeks become a nice golden brown. Stir occasionally to keep from sticking.

2. Add wine to the pot and stir to deglaze. Add in water, spices, soy sauce, potatoes and beans. Bring to bubbling, then reduce heat to low, cover and cook for 30-45 minutes, until potatoes are soft but not mushy. Adjust seasoning to taste and serve.

Recipe courtesy of http://vegandad.blogspot.com