Ingredients
Scale
- 4 tablespoons olive oil
- 2 cups chopped leeks (white part only or onions (see notes))
- 2 tablespoons minced fresh garlic
- Sea Salt
- 2 cups fresh or frozen carrots (peeled and roughly chopped)
- 2 cups potatoes (peeled and roughly chopped)
- 2 cups fresh or frozen green beans (stemmed and cut into 1-inch pieces)
- 8 cups vegetable broth (we've got a great recipe for you or substitute your preferred recipe/brand)
- 2, 14.5 ounce cans diced tomatoes
- 4 sprigs of fresh thyme (or 1/2 teaspoon dried)
- 2 cups fresh or frozen corn
- 1/2–1 teaspoon freshly ground pepper
- 4 tablespoons fresh parsley (chopped)
- 2 teaspoons lemon juice (freshly squeezed)
Instructions
- In a 8-quart pot, warm olive oil over medium-low heat.
- Add leeks/onions, garlic, and a pinch of sea salt. Cook, stirring occasionally, until soft.
- Add carrots, potatoes, green beans. Continue to cook, stirring occasionally, until carrots start to get tender—about 5 minutes.
- Add the vegetable broth and increase the heat to medium high.
- Bring the pot to a simmer, then add the tomatoes, corn, and pepper.
- Reduce heat to low. Cover and cook for about 25 to 30 minutes or until all the vegetables are fork tender.
- Add the parsley, lemon juice, and remove from heat.
- Season to taste with sea salt.
Notes
We recommend using organic ingredients when possible.
Don’t use the green part of the leeks. Cut the tops off and save for a batch of homemade vegetable broth.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: and Broths, Chilis, Soups
