Garden Vegetable Soup

Recipe courtesy Alton Brown, 2004

Show: Good EatsEpisode: Soups On

Rated: 5 stars out of 5Rate itRead users' reviews (75)

RECIPE
COMMENTS & REVIEWS(75)

Cook Time:
45 min
Level:
Intermediate
Yield:
6 to 8 servings

Times:

Prep: 40 min
Inactive Prep: --
Cook: 45 min
Total:: 1 hr 25 min

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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

Directions

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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Comments & Reviews

recipe Garden Vegetable Soup
Shagun Charlotte, NC 10-23-2009
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Reminded me of a soup my dad made when I was a child
Rated: 5 stars out of 5

Made it just as it is - used vegetable broth. I think it would be just as good without the potato and corn and using onions,... which is how my dad used to make :)Read more
recipe Garden Vegetable Soup
Jill Strongsville, OH 10-10-2009
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Healthy & Tastes Good!!
Rated: 5 stars out of 5

This soup was excellent as written. No substitutes used. The only thing I didn't do was peel the tomatoes and it still came... out awesome. A healthy guilt free soup that I will make again & again. Thank you Alton ;-)Read more
recipe Garden Vegetable Soup
Tiff Somerville, MA 09-24-2009
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Light and Healthy
Rated: 3 stars out of 5

While being sick, I was in search of a soup to help get better. Something light and full of vegetables. This recipe was... exactly what I was looking for. I slightly modified it by using 1 medium onion instead of the leeks. I added 1 large zucchini, 1 large squash, 1-8oz package of fresh sliced mushrooms, about 2 cups of peas (I used frozen for the corn and peas). I did not add the tomatoes. It was a bit bland as the others have suggested. I topped the soup with fresh parmesean and a couple drops of hot sauce. Im not sure what else you can do to add more flavor. But it was exactly what I was looking for to eat while Im sick. I would make it again.Read more
recipe Garden Vegetable Soup
Heather Athens, GA 09-20-2009
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Pretty Good
Rated: 4 stars out of 5

This soup was good, but I have to agree with some of the other reviews, it was a little bland. I had to spice it up... considerably by adding a tablespoon of chicken bouillon granules, sea salt, extra ground pepper and extra parsley. I think it needed more tomatoes too and I would do that next time. I loved the garlic flavor though. This was not the best soup ever but not bad either. Read more
recipe Garden Vegetable Soup
diane rochelle park, NJ 09-15-2009
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kick ass
Rated: 5 stars out of 5

sorry about the language..i have made this at least a million times....it's wonderful....can't get enough! well done
recipe Garden Vegetable Soup
Natalie Medinah, IL 07-20-2009
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First Soup/AB Recipe = Success!
Rated: 5 stars out of 5

This was my first time cooking a soup/an Alton Brown recipe and it turned out wonderfully. There was a lot of chopping, but... you can always take shortcuts with pre-cut veggies (eg celery, carrot, etc), I just tried to use as many fresh organic ones as I could. I added red peppers and omitted tomatoes, and also only used 2 tbsp of olive oil. The lemon juice at the end really tied it all together. As I'm just cooking for one, I have tons of leftovers but I'm freezing it for future use. Thank you Food Network!Read more