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

Nutrition Info

Healthy
Total:
1 hr 25 min
Prep:
40 min
Cook:
45 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

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Turkey Soup with Egg Noodles and Vegetables

Recipe courtesy of Robin Miller

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

White Bean-Chard Soup

Recipe courtesy of Food Network Kitchen

Roast Chicken with Potatoes and Vegetables

Recipe courtesy of Marc Murphy

Italian Marinated Vegetables

Recipe courtesy of George Stella

Roasted Winter Vegetables

Recipe courtesy of Ina Garten

Pork Pot Roast with Root Vegetables

Recipe courtesy of Nancy Fuller

Browse Reviews By Keyword