Healthy recipe: Garden vegetable soup
- 4 tablespoons olive oil
- 2 cups chopped leeks, white part only (from approximately 3 medium leeks)
- 2 tablespoons 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 teaspoon freshly ground black pepper
- 1/4 cup packed, chopped fresh parsley leaves
- 1 to 2 teaspoons freshly squeezed lemon juice
- 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.
- I used frozen green beans and corn instead of using fresh because they aren’t in season right now.
- I had a small amount of frozen peas in the freezer that wouldn’t have been enough for a side dish for my whole family so I threw them to use them up. A soup like this is a great way to use up small portions of vegetables.
- I substituted one large can of petite diced tomatoes with their juices drained for the tomatoes. When tomatoes aren’t in season, canned tomatoes usually have a better flavor.
- I made the soup with chicken broth. By using the vegetable broth, this soup would instantly become vegan.
- Leeks are in season right now so they weren’t very expensive at the farmers market. Once out of season they become pretty expensive so I suppose you could substitute mild onions for them. However, if you can afford it, I’d spring for the leaks because they really add a wonderful flavor.
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