Garden Vegetable Soup
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Cooking Time:
45 min
Prep Time:
40 min
Total Time:
85 min
Servings:
6 to 8 servings
Ingredient
14 tablespoons olive oil
22 cups chopped leeks, white part only (from approximately 3 medium leeks)
32 tablespoons finely minced garlic
4Kosher salt
52 cups carrots, peeled and chopped into rounds (approximately 2 medium)
62 cups peeled and diced potatoes
72 cups fresh green beans, broken or cut into 3/4-inch pieces
82 quarts chicken or vegetable broth
94 cups peeled, seeded, and chopped tomatoes
102 ears corn, kernels removed
111/2 teaspoon freshly ground black pepper
121/4 cup packed, chopped fresh parsley leaves
131 to 2 teaspoons freshly squeezed lemon juice
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Nutritional components
- Calories255 calorie
- Total Fat12 grams
- Saturated Fat1 grams
- Carbohydrates33 grams
- Dietary Fiber6 grams
- Sugar8 grams
- Protein6 grams
- Cholesterol0 milligrams
- Sodium1385 milligrams
Cooking process
Step 1Heat 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.
Step 2Add 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.
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