Garden vegetable soup

4 T. olive oil
2 C. chopped leeks, white part only (approximately 3 medium leeks)
2 T. garlic, minced
2 C. carrots, peeled and chopped
2 C. potatoes, peeled and diced
2 C. fresh green beans, cut in 3/4" pieces
2 quarts vegetable broth
4 C. tomatoes, peeled, seeded, and chopped
1 C. corn
1/4 C. fresh parlsey, chopped
2 tsp. lemon juice
1 tsp. salt
1/2 tsp. black pepper

Heat the olive oil in a large pot over medium-low heat. Add the leeks, garlic, and a pinch of salt. Sweat the leeks until they begin to soften, approximately 7 or 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. Add the tomatoes, corn, salt, 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. Serve immediately.

Serves: 
6