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Vegetable Soup
I like to think of this as my “farmers market soup.” While I use carrots and celery here, I’ll often change this recipe up to suit whatever happens to be in season (like adding broccoli in the winter or squash in the fall).
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 6-7 1x
- Category: Soups
Ingredients
Scale
- 3 tablespoons olive oil
- 2 leeks, white and light green parts only, chopped and rinsed well
- 2 cups chopped carrots
- 1 1/2 cups chopped celery
- 4 garlic cloves, minced
- 4 cups vegetable broth
- 3 cups diced potatoes
- 1 (28-ounce) can diced tomatoes
- 1/3 cup chopped fresh parsley
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon herbes de Provence
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup frozen chopped green beans
- 1 cup frozen corn kernels
Instructions
- In a large pot, heat the olive oil over medium-high heat. Add the leeks, carrots, and celery and cook for 5 minutes. Add the garlic and cook for another minute.
- Add the broth, potatoes, tomatoes, parsley, Worcestershire sauce, bay leaves, thyme, herbes de Provence, salt, and pepper. Bring to a boil. Add the green beans, reduce the heat to low, and simmer for 20 to 30 minutes, until the vegetables are tender.
- Add the corn and cook for 5 minutes more.
- Ladle into bowls and serve.
