It’s National Soup Month and this Garden Vegetable Soup courtesy of the Food Network is perfect for kicking the year off right. Yields 6 to 8 servings.
In a large, heavy-bottomed stockpot, heat 4 tablespoons olive oil over medium low heat. Once hot, add 2 cups chopped leeks(white part only), 2 tablespoons finely minced garlic and a pinch of kosher salt. Sweat until they begin to soften, about 7 to 8minutes. Add 2 cups carrots (peeled and chopped into rounds), 2 cups potatoes (peeled and diced), and 2 cups green beans (cut into 3/4-inch pieces) and cook for 4 to 5 more minutes, stirring occasionally.
Add 2 quarts chicken or vegetable broth, increase heat to high and bring to a simmer. Once simmering, add 4 cups tomatoes(peeled, seeded and chopped), 2 ear corns (kernels removed), and 1/2 teaspoon freshly ground black pepper.
Reduce heat to low, cover and cook until vegetables are fork tender, around 25 to 30 minutes. Remove from heat, add 1/4 cuppacked, chopped fresh parsley and 1 to 2 teaspoons of lemon juice. Season to taste and enjoy with your favorite crusty bread.