Garden Vegetable Soup
Servings 8
Calories 200kcal
Ingredients
- 4 tbsp olive oil extra virgin
- 2 cup leek
- 2 tbsp garlic
- ¼ tsp salt kosher, coarse
- 2 carrot medium
- 2 cup potato
- 2 cup snap bean green bean
- 2 quart chicken broth
- 4 cup tomato
- 2 ear yellow corn on the cob
- ½ tsp black pepper ground
- ¼ cup parsley
- 2 tsp lemon juice
Instructions
- Heat the olive oil in 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 to 8 minutes.
- Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, 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 the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes.
- Remove from heat and add the parsley and lemon juice.
- Season, to taste, with kosher salt.
- Serve immediately.
Nutrition
Nutrition Facts
Garden Vegetable Soup
Amount Per Serving (476 g)
Calories 200
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1.5g9%
Sodium 160mg7%
Potassium 833mg24%
Carbohydrates 27g9%
Fiber 5g21%
Sugar 7g8%
Protein 8g16%
Calcium 59mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Reader Interactions