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Year of the Soup: Week 37

You won’t impress anyone with this soup.  There’s no fancy ingredients, no crazy technique.  It’s just a basic, classic, vegetable soup.  A really delicious one.  Despite the name, none of the ingredients in this soup actually came from my garden.  It’s more like Farmer’s Market Vegetable Soup.  But you get the idea.  I think the key to getting such great flavors is using fresh seasonal veggies.  I don’t recommend scrimping and going frozen on anything – including the corn – it’s worth it to use the real thing.

I’m heading off to Wisconsin for a few days – I’ll be back with more blog posts next week!

Garden Vegetable Soup


  • 4 tablespoons olive oil
  • 2 cups chopped leeks, white part only (from approximately 3 medium leeks)
  • 2 tablespoons finely minced garlic
  • Kosher salt
  • 2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
  • 2 cups peeled and diced potatoes
  • 2 cups fresh green beans, broken or cut into 3/4-inch pieces
  • 2 quarts vegetable broth
  • 4 cups peeled, seeded, and chopped tomatoes
  • 2 ears corn, kernels removed
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup packed, chopped fresh parsley leaves
  • 1 to 2 teaspoons freshly squeezed lemon juice


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.

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