Garden Vegetable Soup

prep time:: 0 min

Serving size: 8

ingredients

4 tbsp olive oil
2 C chopped leeks, white part only
= (from approximately 3 medium leeks)
2 tbsp finely-minced garlic
Kosher salt -- as needed
2 C chopped into rounds peeled carrots
= (approximately 2 medium)
2 C diced peeled potatoes
2 C fresh green beans in 3/4" pieces
2 quart chicken or vegetable broth
4 C chopped peeled seeded tomatoes
2 ears corn -- kernels removed
1/2 tsp freshly-ground black pepper
1/4 C chopped fresh parsley leaves - (packed)
1 tsp freshly-squeezed lemon juice - (to 2)

directions

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.

This recipe yields 6 to 8 servings.

Source: “GOOD EATS with Alton Brown - (Show # EA-1H12) - from the TV FOOD NETWORK” S(Formatted for MC8): “02-04-2005 by Joe Comiskey - Mad’s Recipe Emporium” - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 79 Calories; 7g Fat (75.9% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Source: Alton Brown