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 preed_11270436
Clinton, MD
on February 07, 2012
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Healthy soup - good for taking to lunch. Next time I will use less oil as others as noted. My cooking time was a lot longer than noted in the recipe. This is a keeper.
By Sammijo
Springfield, Il...
on February 06, 2012
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Great recipe I have made many many times. The only variation I make is to add coarsely chopped cabbage ( Grandmother always used cabbage in her veggie soup and pearl barley for the added fiber. I have also made this recipe adding left over meatloaf. A friend who makes this recipe likes to add one Tablespoon Cajun seasoning however, I have not tasted her version but others say it's wonderful. I never substitute canned veggies due to their high salt content.
By skoc50
St. Charles, MO
on February 02, 2012
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I'm sorry but I thought this was very average. Not sure why everyone is singing its praises. I made a few changes but nothing that others didn't make. I cut back on the oil & substituted frozen corn for the fresh (since it's winter & canned tomatoes for the fresh. I also didn't peel the potatoes mainly because I'm lazy and also to retain the nutrients. Otherwise, I followed the recipe to the letter. It was so boring I threw in some hot sauce & thyme in the end just to perk it up a little. That seemed to help. But I will give Alton 5 *s for a healthy recipe. That was it's saving grace.
Read all 147 reviews