Family Meals
Garden Vegetable Soup

Garden Vegetable Soup

Yield
8 8 servings (approx. 1.5 cups per bowl)

Ingredients

8 8 servings (approx. 1.5 cups per bowl)
  • 4 tablespoons olive oil
  • 2 cups chopped leeks, white part only (from approximately 3 medium leeks)
  • 2 tablespoons finely minced garlic
  • 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
  • ½ teaspoon freshly ground black pepper
  • 1 to 2 teaspoons freshly squeezed lemon juice

Instructions

  1. Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat

  2. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes

  3. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.

  4. Add the stock, increase the heat to high, and bring to a simmer

  5. Once simmering, add the tomatoes, corn kernels, and pepper

  6. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes

  7. Remove from heat and add lemon juice

  8. Season, to taste, with kosher salt

  9. Serve immediately.

Nutrition

Per serving

Calories143
Fat3.8
Saturated fat0.5
Trans fat0
Unsaturated fat3.3
Cholesterol0
Sodium250
Carbohydrates25
Fiber4
Sugar6
Protein4

https://meals.mone.dev/recipes/garden-vegetable-soup/