I absolutely LOVE vegetables and this soup is chock full of them. I am a devout fan of Alton Brown, so I was excited to try his recipe of Garden Vegetable Soup. I added some other vegetables to make this the ultimate soup with all my favorites. All the vegetables are cooked precisely to the correct texture, so the potatoes and zucchini are tender, the carrots, celery, beans and corn are still crunchy and the broth is light and SO full of the wealth of flavors of nature’s best. Tomatoes, lemon juice and fresh herbs bring such a freshness to the soup as well. Savor every bite and feel satisfied that your family is not only being nourished with an abundance of vitamins but will also slurp it down with pleasure.
Yields: 6-8 servings
1 1/2 Tablespoons butter
2-3 leeks, leeks, chopped, white part only
1-2 garlic cloves, minced
2-3 carrots, peeled and chopped into rounds
2 celery stalks, sliced
2-3 potatoes, peeled and diced
2 cups fresh green beans, cut into 3/4-inch pieces
8 cups chicken or vegetable broth
2 small zucchini, chopped
1 can diced tomatoes (14 oz), or 1 1/2 -2 cups seeded, and chopped tomatoes
2 ears of corn, kernels removed
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice
Prep all the vegetables. I peel, chop, slice and then put them in soup bowls on my counter. This makes cooking the soup such a breeze. Melt the butter in a large pot. Add the leeks and garlic. Season with about 1/4 teaspoon of salt. Cover and cook until tender, about 5 minutes on medium heat. Add the carrots, celery and potatoes. Season with another 1/4 teaspoon salt, cook for 3-5 minutes more. Pour in the chicken broth (or vegetable broth) and cook for about 10 minutes, until the potatoes are almost cooked through. Add the green beans and tomatoes. Cook for about 15 minutes, until the potatoes are cooked through and the green beans are softened. Add the rest of the vegetables. Cook for another 5 minutes. Season with salt. Garnish with fresh parsley and a squirt of lemon juice, if you like.