| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Prep: | 40 min |
| Cook: | 45 min |
| Yield: | 6 to 8 servings |
| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Prep: | 40 min |
| Cook: | 45 min |
| Yield: | 6 to 8 servings |
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 quarts chicken or vegetable broth
- 4 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
Instructions
- 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 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.
Nutrition Facts
| Calories | 255 calorie |
| Total Fat | 12 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 0 milligrams |
| Sodium | 1385 milligrams |
| Carbohydrates | 33 grams |
| Dietary Fiber | 6 grams |
| Protein | 6 grams |
| Sugar | 8 grams |
| Calories | 255 calorie |
| Total Fat | 12 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 0 milligrams |
| Sodium | 1385 milligrams |
| Carbohydrates | 33 grams |
| Dietary Fiber | 6 grams |
| Protein | 6 grams |
| Sugar | 8 grams |
Reviews
Have made this soup too many times to remember. Love it! Everyone I’ve ever made it for raves about it! The fresh corn just takes it over the top.
haven’t made this yet, so no rating…..
but isn’t that an awfully long time to cook fresh green beans?
but isn’t that an awfully long time to cook fresh green beans?
Love this simple, clean, and delish soup! I added 1 zucchini. So refreshing. I also add a bit more lemon. So good I can eat it cold as well. Definitely a do-again!!
This soup is beyond! My husband and I love it so much we crave it at times, and I have lost count how many. I use onions instead of leaks due to the cost now, and it tastes no different to us than when using leaks
I’ve made this several times and LOVE it! I usually use TJ fire roasted tomatos. Just added bok choy, a fraction of the potatoes and omitted corn. It was delish!
I’ve made this soup four times now and it just keeps getting better. It’s wonderful to share with neighbors.
This soup makes me happy.
I make this soup a lot. I put basmati rice and fresh baby spinach in a bowl and pour the soup over it. Delicious!!
Very good indeed!! Used 1 large onion instead of leeks, added 2 chopped celery stalks, and doubled the garlic…used Yukon Gold potatoes and added 2 cups of frozen baby limas…might try adding cabbage next time!!
Delicious, fast, and easy to customize!
I have made this several times, at least every couple months, and freeze the remainder for later use. I usually add celery, bay leaf, and whatever veggies I have on hand that are on their last leg. Also feel free to use canned green beans, corn, etc. I sometimes decide to add a bit of small pasta for more of a minestrone spin. SO easy to customize! No need to follow the directions or measurements exactly.
Try it! Yum!