White Beans with Leeks and Carrots

This thick, creamy stew makes a comforting dinner on a chilly evening, or any time you're feeling a bit bashed about. Flavor-wise, it put me in mind of my mother's pot pie filling, only less podgy; perhaps because I used beans instead of fake meat. We ate ours in shallow bowls atop a pile of champ - thereby redressing any potential podge imbalance - which was a perfect pairing of flavors and textures, but it would be lovely ladled over noodles, rice, or biscuits, too.

White Beans with Leeks and Carrots
Ingredients
~ 2 cups plain, unsweetened soy milk
~ 2 tsp. "no chicken" bouillon
~ 1 bay leaf
~ 2 tbsp. olive oil
~ 1 large leek (or 2 small), cleaned and chopped
~ 2 large carrots, diced
~ ½ tsp. each: thyme, marjoram, white pepper, Adobo seasoning
~ Dash each: mace, turmeric
~ 1 14 oz. can white beans (I used cannellini), drained and rinsed
~ 1/2cup frozen peas
~ 2 tbsp. flour

Directions
~ Combine the soy milk, bouillon, and bay leaf, and heat almost to boiling (a few minutes in the microwave will accomplish this nicely). Set aside.
~ In a largeish pot, saute the leek and carrots in the olive oil over medium heat for 5-7 minutes, until beginning to soften.
~ Add the seasonings and beans, and cook about 5 minutes more, crushing some (but not all!) of the beans with the back of a wooden spoon.
~ Stir in the flour and cook for about 30 seconds, then begin adding the soy milk/bouillon mixture, stirring constantly to proven lumps.
~ Add the green peas and allow the stew to cook for about 10 more minutes, until thickened.
~ Serve hot over rice, noodles, biscuits, or - my strong recommendation - champ.