Instructions: Sort through beans and remove any foreign substances. Soak overnight in Dutch oven. Discard water. Return beans to Dutch oven and add fresh cold water. Bring to a boil over high heat; reduce heat. Cover and simmer for 2 hours or until beans are tender. Drain and reserve this liquid. Set beans aside. Trim leek (use middle 6") Wash, cut diagonally 1/4 slices. Heat vegetable oil in Dutch oven over high heat. Saute leek, onion and garlic until brown. Add reserved bean liquid, beef broth and enough water to make 6 cups liquid. Add salt, brown sugar and beans to leek mix. Bring to boil over high heat, cover and reduce to low, simmer 10 minutes. Add butter.

Serve soup topped with chopped red, yellow and green onions and tortilla chips.

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