Garden Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Tbsp Olive Oil2 Cups chopped Leeks, white part only (from approx. 3 medium leeks)2 Tbsp finley minced garlic2 cups carrots, peeled and chopped into rounds( approx. 2 medium)2 cups peeled and diced potatoes2 cups fresh green beans, broken or cut into 3/4 inch pieces2 quarts chicken or vegetable broth4 cups diced no salt added canned tomatoes (2 cans)1/2 bag frozen corn1/2 tsp black pepper1-2 tsp freshly squeezed lemon juice
Heat olive oil in large, heavy bottomed stockpot over medium-low heat. Once hot, add the leeks and garlic, and a pich of salt and sweat until the begin to soften, approx. 7-8 minutes. Add carrots, potatoes, and green beans and continue to cook 4-5 minutes, stirring occasionally.
Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn and pepper. Reduce the heat to low, cover and cook until the vegetables are fork tender, approx. 25-30 minutes. Remove from heat and add lemon juice. Season to taste and serve.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user JAMLROB.
Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn and pepper. Reduce the heat to low, cover and cook until the vegetables are fork tender, approx. 25-30 minutes. Remove from heat and add lemon juice. Season to taste and serve.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user JAMLROB.
Nutritional Info Amount Per Serving
- Calories: 198.2
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 645.1 mg
- Total Carbs: 38.6 g
- Dietary Fiber: 8.0 g
- Protein: 8.1 g
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