Garden Vegetable Soup

Name: Garden Vegetable Soup
Prep time: 40 min
Total time: 85 min
Yield: 6
Ingredients: 4 tbsp Olive Oil (4 tablespoons olive oil); 2 cup Leeks (2 cups chopped leeks, white parts only, from approximately 3 medium leeks); 2 tbsp Garlic (2 tablespoons freshly minced garlic); 0 pieces Kosher Salt (Pinch kosher salt, plus more to taste); 2 cup Carrot (2 cups peeled and chopped carrots, approximately 2 medium); 2 cup White Potatoes (2 cups peeled and diced potatoes); 2 cup Green Beans (2 cups fresh green beans, broken or cut into 3/4-inch pieces); 2 L Vegetable Broth (2 quarts chicken or vegetable broth, homemade if possible); 4 cup Tomato (4 cups peeled, seeded, and chopped tomatoes); 2 pieces Corn (2 ears corn, kernels removed); ½ tsp Black Pepper (1/2 teaspoon freshly ground black pepper); ¼ cup Parsley (1/4 cup packed, chopped fresh parsley leaves); 1 tsp Lemon Juice (1 to 2 teaspoons freshly squeezed lemon juice — up to 2)

A vegetable soup simmered with olive oil-sautéed leeks, garlic, and various garden vegetables in broth, finished with parsley and lemon juice.

85 min

Servings6

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Ingredients

For 6 servings

Olive Oil4 tbsp · 4 tablespoons olive oil
Leeks2 cup · 2 cups chopped leeks, white parts only, from approximately 3 medium leeks
Garlic2 tbsp · 2 tablespoons freshly minced garlic
Kosher Salt0 pieces · Pinch kosher salt, plus more to taste
Carrot2 cup · 2 cups peeled and chopped carrots, approximately 2 medium
White Potatoes2 cup · 2 cups peeled and diced potatoes
Green Beans2 cup · 2 cups fresh green beans, broken or cut into 3/4-inch pieces
Vegetable Broth2 L · 2 quarts chicken or vegetable broth, homemade if possible
Tomato4 cup · 4 cups peeled, seeded, and chopped tomatoes
Corn2 pieces · 2 ears corn, kernels removed
Black Pepper½ tsp · 1/2 teaspoon freshly ground black pepper
Parsley¼ cup · 1/4 cup packed, chopped fresh parsley leaves
Lemon Juice1 tsp · 1 to 2 teaspoons freshly squeezed lemon juice — up to 2

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Steps

1Heat the olive oil in a 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, 7 to 8 minutes. Add the carrots, potatoes, and green beans, and continue to cook for 4 to 5 more minutes, stirring occasionally.
2Add the broth, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce heat to low, cover, and cook until the vegetables are fork-tender, 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season to taste with kosher salt. Serve immediately.

Nutrition

Calories: 209kcal
Protein: 5g
Carbs: 26g
Fat: 11g
Fiber: 4g
Sugar: 10g

Estimated from the ingredient list.

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Questions

How long does garden vegetable soup take to make?

About 85 minutes from start to finish, including prep.

How many people does this recipe serve?

It serves 6 as written. Use the servings control to scale every ingredient up or down.

Can I change the ingredients?

Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.

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