Garden Vegetable Soup

Total Time:
1 hr 25 min
40 min
45 min

6 to 8 servings

  • 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.

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Pairs Well With
Sauvignon Blanc

Acidic, refreshing white wine

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4.7 213
I just made this tonight.  It was excellent.  I love the bright notes that the lemon and parsley add.  Modifications I made were that I added a 28 oz. can of crushed tomatoes in place of the fresh tomatoes, a sprinkling of rosemary, and a bay leaf, per suggestion of some previous commenters.  It paired perfectly with crusty bread and was beautiful and a welcome meal on a cold winter day item not reviewed by moderator and published
I finally found a great Vegetable Soup recipe! The leeks were perfect and the fresh parsley and lemon just totally made it. I used Better than Bullion for the broth and substituted canned tomatoes. The only additions I made were a can of garbanzo beans to bulk it up a little bit and added a bag of baby spinach in the last 5 minutes. I also cooked it with a bay leaf and a little fresh thyme. At the end, I added a little Tabasco cause I like heat. Delicious!! item not reviewed by moderator and published
This soup was delicious! I was lazy and used frozen vegetables and used tomatoes from a can, however it was very good. Knots vegetable broth really helped in adding flavor to this soup. My husband is ready for me to make more. Never thought of adding fresh lemon juice, I will definitely make is again. item not reviewed by moderator and published
Needs to add a bay leaf, some thyme, and some rosemary. Diced Turnip or parsnip, broccoli, or cauliflower help add depth of flavor, as does a little white wine and/or a little tomato paste. item not reviewed by moderator and published
No flavor. DON"T make. item not reviewed by moderator and published
YUMMMM... :) Thanks :) item not reviewed by moderator and published
Delicious! My whole family enjoyed. Even my picky son who hates vegetables! Like a previous reviewer, I substituted the fresh tomatoes with a 28oz can of diced tomatos. I also added a can of drained & rinsed garbanzo beans & ditalini pasta. I will definitly make this again. item not reviewed by moderator and published
Very tasty..will definitely be making this again maybe with lentils next time. I added mushrooms and substituted with sweet potatoes. lots of chopping but well worth it. item not reviewed by moderator and published
Wow this soup is great! I substituted frozen peas for the potatoes and my vegetables were fork-tender after 15 minutes. This soup has amazing taste that is well worth the little bit of prep time. item not reviewed by moderator and published
Love this recipe, as with any soup, a good stock makes all the difference... it is also very flexible to adjustments to the veggies used for clearing out the veggie drawer! item not reviewed by moderator and published

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Healthy Weeknight Dinners