SHANE'S PUB

Vegetable Soup

 

Serves 4

 

Ingredients:

 

4 tablespoons olive oil

2 cups chopped leeks

4 tablespoons finely minced garlic

kosher salt

2 cups organic chopped carrots

2 cups organic chopped potatoes

2 cups fresh green beans, broken in half

2 quarts organic vegetable broth

4 cups peeled, seeded and chopped tomatoes

2 ears corn, kernals removed

black pepper

1.4 cup packed, chopped fresh parsley leaves

1/2 freshly squeezed lemon

 

HERE"S A  GREAT BROWN SODA BREAD RECIPE

 

Heat the olive oil in large stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and saute 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.

 

I use organic vegetables and try not to overcook the vegetables because this is one of my healthiest meals and I want to take full advantage of the nutrients. 

Read more at: http://www.foodnetwork.com/recipes/alton-brown/garden-vegetable-soup-recipe.html?oc=linkback