Friday Fixin's - Garden Vegetable Soup

We're experiencing some rain here at the Missouri Department of Agriculture. What a welcome sight to all of us! When it's rainy, soup comes to mind. What a great time to pick some fresh green beans and get into the root cellar and pull out some garlic, carrots, and potatoes you've saved and cook up a large pot vegetable soup. Sit back, relax, watch the rain, and enjoy a hot bowl of that Missouri grown goodness right from your very own kitchen.

Total Time: 1 hr 25 min

Prep: 40 min

Cook: 45 min

 

Ingredients

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 chicken or 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

Directions 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.

SERVES 6

Calories: 255

Total Fat: 12 grams

Saturated Fat: 1 gram

Protein: 6 grams

Total carbohydrates: 33 grams

Sugar: 8 grams

Fiber :6 grams

Cholesterol: 0 milligrams

Sodium: 1385 milligrams

Recipe and photo courtesy of Foodnetwork.com-Alton Brown, Good Eats 2004