Garden Vegetable Soup
ACTIVE TIME: 40 minutes
TOTAL TIME: 1 hour 25 minutes
Yield: 6 to 8 servings
One pot and a whole bunch of vegetables are all you need to whip up this hearty, healthy soup. If your kids never ate any vegetable dishes other than this soup, they'd live to see a hundred. This recipe first appeared in Season 8 of Good Eats. Photo by Lynne Calamia
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- 4 tablespoons olive oil
- 2 cups chopped leeks, white parts only, from approximately 3 medium leeks
- 2 tablespoons freshly minced garlic
- Pinch kosher salt, plus more to taste
- 2 cups peeled and chopped carrots, 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, homemade if possible
- 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
ACTIVE TIME: 40 minutes
TOTAL TIME: 1 hour 25 minutes
Yield: 6 to 8 servings
Procedure
- Heat the olive oil in a 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, 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 broth, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce heat to low, cover, and cook until the vegetables are fork-tender, 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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