Food Network: Garden Vegetable Soup

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Garden Vegetable Soup
Recipe courtesy Alton Brown, 2004

Ingredients
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

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.