Alton Brown Garden Vegetable Soup
Equipment
- Large, heavy-bottomed stockpot
- Wooden spoon or spatula
- Knife
- Cutting board
- Measuring cups and spoons
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 of 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
Instructions
Preparing The Base
- In a large, heavy-bottomed stockpot, heat the olive oil over medium-low heat. Once hot, add the chopped leeks, minced garlic, and a pinch of kosher salt. Sauté until the leeks begin to soften, approximately 7 to 8 minutes.
Adding Root Vegetables
- Introduce the chopped carrots and diced potatoes to the pot. Continue to cook, stirring occasionally, for another 4 to 5 minutes.
Incorporating Green Beans
- Add the fresh green beans, broken or cut into 3/4-inch pieces, to the mixture. Stir and cook for an additional 4 to 5 minutes.
Pouring In The Broth
- Increase the heat to high and pour in the chicken or vegetable broth. Bring the mixture to a simmer.
Adding Remaining Vegetables
- Once simmering, add the peeled, seeded, and chopped tomatoes, corn kernels, and freshly ground black pepper. Reduce the heat to low, cover the pot, and let it cook until all vegetables are fork-tender, approximately 25 to 30 minutes.
Final Touches
- Remove the soup from heat. Stir in the chopped fresh parsley and freshly squeezed lemon juice. Taste and adjust seasoning with kosher salt as needed. Serve immediately.
Notes
For a vegetarian or vegan version, opt for vegetable broth instead of chicken broth. Ensure all ingredients align with dietary preferences.