Vegetarian soup with green beans

soups 494 Last Update: Jul 24, 2021 Created: Jul 24, 2021 0 0 0

Serves: -
Prepare Time: -
Cooking Time: 1 h. 25 min
Calories: -
Difficulty: Easy

This hearty soup from Alton Brown has a range of fresh vegetables in every bowl. These are potatoes, and green beans, and tomatoes and even corn. A drop of lemon juice before serving completes the flavor palette

Ingredients

2 tbsp. peeled and diced potatoes 2 tbsp. broken or cut into 2 cm pieces of fresh green beans 4 tbsp. peeled and chopped tomatoes (remove seeds) 2 tbsp. chopped leeks (white portions only from about 3 medium stalks) 2 tbsp. l. minced garlic 2 ears of corn (grains only) 4 tbsp. l. olive oil 2 tbsp. peeled and diced carrots (about 2 medium-sized pieces) Coarse salt 2 l. chicken or vegetable broth 1/2 tsp. freshly ground black pepper 1/4 tbsp. chopped fresh parsley leaves (tamp tightly) 1-2 tsp. freshly squeezed lemon juice

Directions

Heat olive oil in a large heavy-bottomed saucepan over medium-low heat. When it's hot, add the leeks, garlic, a pinch of salt and simmer until they soften, about 7-8 minutes. Add carrots, potatoes, green beans and cook for 4-5 minutes, stirring occasionally.
Add broth, increase heat to high and bring saucepan to a boil. When the soup is boiling, add the tomatoes, corn kernels and peppers. Reduce heat to low, cover and simmer until vegetables are tender (check with a fork), about 25-30 minutes. Remove from heat, add parsley and lemon juice. Season with salt to taste. Serve immediately.

Vegetarian soup with green beans

Serves: -
Prepare Time: -
Cooking Time: 1 h. 25 min
Calories: -
Difficulty: Easy

Ingredients

2 tbsp. peeled and diced potatoes 2 tbsp. broken or cut into 2 cm pieces of fresh green beans 4 tbsp. peeled and chopped tomatoes (remove seeds) 2 tbsp. chopped leeks (white portions only from about 3 medium stalks) 2 tbsp. l. minced garlic 2 ears of corn (grains only) 4 tbsp. l. olive oil 2 tbsp. peeled and diced carrots (about 2 medium-sized pieces) Coarse salt 2 l. chicken or vegetable broth 1/2 tsp. freshly ground black pepper 1/4 tbsp. chopped fresh parsley leaves (tamp tightly) 1-2 tsp. freshly squeezed lemon juice

Directions

Heat olive oil in a large heavy-bottomed saucepan over medium-low heat. When it's hot, add the leeks, garlic, a pinch of salt and simmer until they soften, about 7-8 minutes. Add carrots, potatoes, green beans and cook for 4-5 minutes, stirring occasionally.
Add broth, increase heat to high and bring saucepan to a boil. When the soup is boiling, add the tomatoes, corn kernels and peppers. Reduce heat to low, cover and simmer until vegetables are tender (check with a fork), about 25-30 minutes. Remove from heat, add parsley and lemon juice. Season with salt to taste. Serve immediately.