Garden Vegetable Soup

2 Tbsp Olive Oil
2 Cups chopped Leeks, white part only (from approx. 3 medium leeks)
2 Tbsp finley minced garlic
2 cups carrots, peeled and chopped into rounds( approx. 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4 inch pieces
2 quarts chicken or vegetable broth
4 cups diced no salt added canned tomatoes (2 cans)
1/2 bag frozen corn
1/2 tsp black pepper
1-2 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.