3 Videos | Photo: Garden Vegetable Soup Recipe
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.
SERVES 6
Calories: 255
Total Fat: 12 grams
Saturated Fat: 1 grams
Protein: 6 grams
Total carbohydrates: 33 grams
Sugar: 8 grams
Fiber :6 grams
Cholesterol: 0 milligrams
Sodium: 1385 milligrams
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By KookinKat
Paradise Valley, AZ
on April 16, 2013
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Yummy!! This meal was for a new Mommy friend who just had a baby and I felt she needed something healthy, light, and soothing to comfort all that newborn baby stress. Anyway, this recipe turned out so much more flavorful than I expected. It really turned out delicious and there was no need for any adjustments. The only things I did different was: using canned diced tomatoes (that included garlic, basil, oregano, frozen corn instead of fresh, and I added some zucchini. This recipe seems so versatile that you can probably add whatever vegetables you want and it will still taste good. The garlic/leeks sweating process is probably key to the flavor so don't change that part. I'm sure my friend will enjoy this and feel energized from all the healthy veggies. Oh and I don't usually write reviews but I was so excited and proud of myself, I had to share this for anyone else who was hesitating to make it. It's also very easy! Thanks Mr. A.Brown! Once again, you've exceeded expectations.
By Howie's Momma
on March 26, 2013
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Just made this and it was amazing! My bf was even impressed! Followed the recipe to a tee! I will say that next time I make this, I will chop everything up first instead of doing it as I go. Too much work! I guess I should of known from the prep time! Lol ;
By brittanymgraham
Houston
on February 08, 2013
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This is a very good very basic veg soup. I added 2 Tablespoons basil, 2 Tablespoons marjoram, 2 Tablespoons oregano, 2 Tablespoons rosemary, 2 Tablespoons thyme (basic italian seasoning if you dont have all the ingredients or want to cheat!, a small bunch of Swiss chard de-stemmed and chopped, a small bunch of kale chopped, and some celery. This went from boring to flavorful and amazing. I gave it four stars because it is a very versatile soup you could truly turn it into just about anything. My daughter loved this soup and it was very good with some hot homemade garlic bread!
Read all 171 reviews