Thursday 14 March 2013

Posted by Judie on Thursday 14 March 2013
A delicious vegetable soup. Does require some chopping up work to do, but it's well worth the work. 

Serves 6
  • 4 tbsp olive oil 
  • 2 cups leeks, chopped (white part only from approximately 3 medium leeks) 
  • 2 tbsp garlic,  finely minced 
  • 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 
  • 1.9 lt chicken or vegetable broth 
  • 4 cups tomatoes, peeled, seeded, and chopped 
  • 1 small tin corn 
  • 1/2 tsp freshly ground black pepper 
  • 1/4 cup packed, chopped fresh parsley leaves 
  • 1 to 2 teaspoons freshly squeezed lemon juice

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, 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. 

Nutrition Facts:
Calories (kcal): 255
Fat: 12g
Saturated fat: 1g
Cholesterol: 0mg
Fiber: 0.1mg
Sodium: 1385mg
Carbohydrates: 33g
Protein: 6g

Original Recipe
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