Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Soups On
Total:
1 hr 25 min
Active:
40 min
Yield:
6 to 8 servings
Level:
Intermediate

Nutrition Info

Healthy
Total:
1 hr 25 min
Active:
40 min
Yield:
6 to 8 servings
Level:
Intermediate

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

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.

Pairs well with Sauvignon Blanc

IDEAS YOU'LL LOVE

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Vegetable Fritto Misto with Lemon Mayonnaise

Recipe courtesy of Giada De Laurentiis

Tipsy Garden Pasta

Recipe courtesy of Guy Fieri

Hangover Soup

Recipe courtesy of Guy Fieri

French Onion Soup

Recipe courtesy of Tyler Florence

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Roasted Vegetable Meatloaf with Balsamic Glaze

Recipe courtesy of Bobby Flay

Roasted Root Vegetable Irish Lamb Stew

Recipe courtesy of Food Network Kitchen

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking