Saturday Vegetable Soup

Saturday Vegetable Soup

We've been making soup for the past several Saturdays and offering samples in the Market. This recipe is a keeper....it's easy, delicious, and healthy too. It calls for all fresh ingredients, but in a pinch, you could substitute box tomatoes or frozen corn. It's an Alton Brown recipe we found on Food.com and we hope you like it.

4 Tbs. olive oil

2 Cups leeks, white part only, chopped (if you're short, add shallots or minced onion)

2 Tbs. garlic, finely minced

2 Cups carrots, peeled and sliced into rounds

2 Cups potatoes, diced (we used our little red creamer potatoes, unpeeled)

2 Cups green beans, cut into 3/4-inch pieces

2 Quarts vegetable or chicken stock

4 Cups tomatoes, peeled and chopped (personally, I'm not peeling them!)

2 Ears corn, kernals cut off the cob. Throw away the cob.

1/2 Tsp. black pepper

1/4 C fresh parsley, chopped

2 Tsp. fresh lemon juice

• Heat the 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 - 8 minutes.
• Add carrots, potatoes, and beans and continue to cook for 4 - 5 minutes more, 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 heat to low, cover, and cook until the veggies are fork tender, about 25 minutes.
• Remove from heat and add the parsley and lemon juice. Season to taste with salt. Serve immediately.