Garden Vegetable Soup

Adapted from Alton Brown

Prep Time: 30 minutes, Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Yields 8 servings

Ingredients

  • 1 tbsp olive oil
  • 3 C chopped leeks, white part only
  • 2 tablespoons finely minced garlic
  • kosher salt
  • 2 C carrots, peeled and chopped into rounds
  • 2 quarts chicken or vegetable broth
  • 2.5 cans of diced peeled, tomatoes (14.5 oz cans)
  • 2 C frozen corn kernels
  • 2 C frozen green beans
  • 1/2 tsp freshly ground black pepper
  • 1/4 C packed, chopped fresh parsley leaves
  • 3 tsp freshly squeezed lemon juice

Directions

  1. Heat the olive oil in a stockpot over medium-low heat. Add leeks, garlic, and a pinch of salt and sweat until softened.
  2. Add carrots and continue to cook for 4 to 5 more minutes, stirring occasionally.
  3. Add the stock, increasing heat to high. Bring to a simmer. Once simmering, add tomatoes, corn, green beans, and pepper.
  4. Reduce the heat to low, cover, and cook until the vegetables are fork tender, about 25 to 30 minutes.
  5. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.
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