Soup: Garden Vegetable Soup by Alton +++++ (Edited)

Garden Vegetable Soup

Ingredients

4 tablespoons olive oil

2 cups chopped leeks, white part only (from approximately 3 medium leeks)

2 tablespoons finely minced garlic

Kosher salt

2 cups carrots, peeled and chopped into rounds (approximately 2 medium)

2 cups peeled and diced potatoes

2 cups fresh green beans, broken or cut into 3/4-inch pieces

2 cans = 3 1/2 cups chicken or vegetable broth

2 cans = 3 1/2 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

Directions

1.  Heat 4 Tsp of olive oil in large, heavy-bottomed stockpot over medium-low heat.

2.  Once hot, add 2 cups of leeks, 2 Tsp of garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes (uncover).

3.  Add 2 cups of carrots, 2 cups of potatoes, and 2 cups of green beans and continue to cook for 4 to 5 more minutes, stirring occasionally (uncover).

4.  Add the 2 cans or 2 1/2 cups of stock, increase the heat to high, and bring to a simmer. Once simmering, add the 2 cans or 3 1/2 cups of tomatoes, 2 ears of corn kernels, and pepper.

5.  Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes.

6.  Turn off the heat and remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Ready to serve.