2 cups Chopped leeks, white part only (approx 3 leeks)
2 tbsp. minced garlic
kosher salt
2 cups peeled and diced potatoes
2 cups fresh green beans, broken into 3/4 pieces
2 quarts chicken broth
4 cups chopped tomatoes
2 cups corn
1/2 tsp pepper
1/4 cup chopped parsley
1-2 tsp fresh squeezed lemon
Instructions
Heat olive oil in large, stockpot over medium-low heat. Once hot, add leeks, garlic, and a pinch of salt and let them soften – approx. 7 to 8 minutes. Add 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, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender – approx. 25-30 minutes. Remove from heat and add the parsley and lemon juice.
Awesome for sick days or cold, winter nights – so good)
Originally Submitted
10/10/2017
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