Step 1: Chop The Veggies
Cut the leeks, carrots, potato, green beans into small pieces and put in a bowl.
Step 2: Cook The Veggies
Heat olive oil in a large stockpot over medium heat. Once hot, add the leeks, garlic and a pinch of salt. Stir it and cook for 7 to 8 minutes, until they begin to soften. Then add the carrots, potatoes, green beans and continue to cook for 4 to 5 minutes more, stirring occasionally.
Step 3: Cook Vegetable Soup
Reduce the heat to low and then add the vegetable stock, tomatoes, corn kernels and pepper. Cover the pot and cook until the vegetables are tender, approximately 25 to 30 minutes.
Step 4: Garnish And Serve
Remove pot from the heat and add parsley, lemon juice, season to taste with kosher salt and stir it well. Sprinkle pepper and serve immediately.
- 2 Cups Chopped Leeks, white part only
- 4 Cups Tomatoes, chopped
- 2 Cups Fresh Green Beans
- 2 tbsps Minced Garlic
- 2 Cups Carrots, chopped
- 2 Cups Corn Kernels
- 2 Cups Potatoes, diced
- 1 tsp Kosher Salt
- 2 tsps Lemon Juice
- 2 quarts Vegetable Stock
- 1/4 cup Parsley, chopped
- 4 tbsps Olive Oil
- 1/2 tsp Black Pepper
