Garden Vegetable Soup

When the weather is chilly, I'm a lover of all things soup.  This is one of my go to recipes, especially in early fall when the garden is still producing.

4 Tbsp olive oil

2 cups chopped leeks, white part only (from approximately 3 medium leeks)

2 Tbsp finely minced garlic

Kosher salt

2 cups carrots, peeled and chopped into rounds

2 cups peeled and diced potatoes

2 cups fresh green beans, cut into 3/4" pieces

2 quarts chicken, beef, or vegetable broth

4 cups peeled, seeded, and chopped tomatoes

2 ears of corn, kernels removed

1/2 tsp freshly ground black pepper

1/4 cup packed, chopped fresh parsley leaves

 2 tsp freshly squeezed lemon juice

Heat the olive 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, approximately 7 - 8 minutes.  Add the carrots, potatoes, and green beans and continue to cook for 4 - 5 more minutes, stirring constantly.  

Add the stock, increase the heat to high, and bring to a simmer.  Once simmering, add the tomatoes, corn kernels and pepper.  Reduce the heat to low.  Cover and cook until the vegetables are fork tender, approximately 25 - 30 minutes.  Remove from heat and add the parsley and lemon juice.  Season, to taste with kosher salt.  

Serve immediately.  It's super good with toasted crusty bread.