Garden Vegetable Soup Recipe

Garden Vegetable Soup Recipe | Alton Brown

• Difficulty: Intermediate
• Serves: 6 to 8 portions
• Nutritional Information Per Serving: 255 Calories | Total Fat: 12g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 1385mg | Carbohydrates: 33g | Dietary Fiber: 6g | Protein: 6g | Sugars: 8g
• Total Time: 1 hour 25 minutes
• Preparation Time: 40 minutes
• Cooking Time: 45 minutes

Ingredients

• 4 tablespoons olive oil
• 2 cups chopped leeks (white parts only, from about 3 medium leeks)
• 2 tablespoons finely minced garlic
• Kosher salt
• 2 cups peeled and sliced carrots (about 2 medium)
• 2 cups peeled and diced potatoes
• 2 cups fresh green beans, cut into 3/4-inch pieces
• 2 quarts chicken or vegetable stock
• 4 cups peeled, seeded, and chopped tomatoes
• Kernels from 2 ears of corn
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup packed chopped fresh parsley leaves
• 1 to 2 teaspoons freshly squeezed lemon juice

Instructions

1. Heat olive oil in a large, heavy-bottomed stockpot over medium-low heat. Add leeks, garlic, and a pinch of koshersalt; sweat until softened, about 7 to 8 minutes, stirring occasionally.
2. Stir in carrots, potatoes, and green beans; cook 4 to 5 minutes more, stirring to prevent sticking.
3. Add stock, bring to a high simmer, then mix in tomatoes, corn, and pepper. Reduce to low, cover, and simmer until vegetables are fork-tender, 25 to 30 minutes.
4. Off heat, stir in parsley and lemon juice. Taste and adjust salt. Serve hot and savor the vibrant flavors![1]

Tips

• This hearty, veggie-packed soup shines solo or with crusty breadperfect for cozy nights.
• Swap chicken stock for vegetable to keep it vegetarian.[1]
• Tweak lemon juice for that zesty pop that makes every bite irresistible.
• Refrigerate leftovers; flavors deepen overnight for even better results tomorrow.