Garden Vegetable Soup Recipe

8

Ingredients

4 tablespoons olive oil
2 cups chopped leeks, white part only
= (from approximately 3 medium leeks)
2 tablespoons finely-minced garlic
Kosher salt -- as needed
2 cups chopped into rounds peeled carrots
= (approximately 2 medium)
2 cups diced peeled potatoes
2 cups fresh green beans in 3/4" pieces
2 quarts chicken or vegetable broth
4 cups chopped peeled seeded tomatoes
2 ears corn -- kernels removed
1/2 teaspoon freshly-ground black pepper
1/4 cup chopped fresh parsley leaves - (packed)
1 teaspoon freshly-squeezed lemon juice - (to 2)

Preparation

Step 1

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.

Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

This recipe yields 6 to 8 servings.