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Garden Vegetable Soup

Ingredients

  • 4 Tbs olive oil
  • 2 cups chopped leeks , white part only (from approximately 3 medium leeks)
  • 2 Tbs finely minced garlic
  • Kosher salt
  • 2 cups carrots , peeled and chopped into rounds (approximately 2 medium)
  • 2 cups peeled and diced potatoes
  • 2 cups fresh green beans , broken or cut into 3/4-inch pieces
  • 2 quarts chicken or vegetable broth
  • 4 cups peeled , seeded, and chopped tomatoes
  • 2 ears corn , kernels removed
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup packed , chopped fresh parsley leaves
  • 1 to 2 teaspoons freshly squeezed lemon juice

Instructions

  • 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.

Notes

February 2008