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

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Minestrone Soup

Recipe courtesy of Ellie Krieger

Lentil Soup

Recipe courtesy of Alton Brown

Potato Leek Soup

Recipe courtesy of Robert Irvine

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Tuscan Vegetable Soup

Recipe courtesy of Ellie Krieger

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Escarole and Bean Soup

Recipe courtesy of Giada De Laurentiis

Vegetable Noodle Soup

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories