Healthy Vegetable Soup

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Garden Vegetable Soup

This delicious vegetable soup recipe tastes like a garden in a bowl. It’s healthy, it’s comforting and it’s full of flavor. Perfect for cold winter nights or rainy days. It just takes some prepping and a little simmering until you’ve got a soup that everyone will relish!

Healthy Vegetable Soup
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Healthy Vegetable Soup
Rate Recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe!
Print Recipe
Servings8servings
Prep Time30minutes
Cook Time45minutes
Ingredients
  • 4 tablespoons olive oil
  • 2 cups chopped leeks white part only (from approximately 3 medium leeks)
  • 2 tablespoons garlic finely minced
  • kosher salt
  • 2 cups carrots peeled and chopped into rounds (approximately 2 medium)
  • 2 cups Potatoes peeled and diced
  • 2 cups fresh green beans broken or cut into 3/4-inch pieces
  • 2 quarts chicken or vegetable broth
  • 4 cups tomatoes peeled, seeded, and chopped
  • 2 ears corn kernels removed
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup fresh parsley leaves chopped
  • 1 to 2 teaspoons freshly squeezed lemon juice
Servings8servings
Prep Time30minutes
Cook Time45minutes
Ingredients
  • 4 tablespoons olive oil
  • 2 cups chopped leeks white part only (from approximately 3 medium leeks)
  • 2 tablespoons garlic finely minced
  • kosher salt
  • 2 cups carrots peeled and chopped into rounds (approximately 2 medium)
  • 2 cups Potatoes peeled and diced
  • 2 cups fresh green beans broken or cut into 3/4-inch pieces
  • 2 quarts chicken or vegetable broth
  • 4 cups tomatoes peeled, seeded, and chopped
  • 2 ears corn kernels removed
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup fresh parsley leaves chopped
  • 1 to 2 teaspoons freshly squeezed lemon juice
Recipe Instructions
  1. 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.
  2. 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.

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