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
2cupschopped leeks, white parts only, from approximately 3 medium leeks
2tablespoonsfreshly minced garlic
Pinchkosher salt, plus more to taste
2cupspeeled and chopped carrots, approximately 2 medium
2cupspeeled and diced potatoes
2cupsfresh green beans, broken or cut into 3/4-inch pieces
2quartschicken or vegetable broth, homemade if possible
4cupspeeled, seeded, and chopped tomatoes
2earscorn, kernels removed
1/2teaspoonfreshly ground black pepper
1/4cuppacked, chopped fresh parsley leaves
1 to 2teaspoonsfreshly squeezed lemon juice
ACTIVE TIME: 40 minutesminutes
TOTAL TIME: 1 hourhour25 minutesminutes
Yield: 6to 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.