2cupschopped leekswhite part only (from approximately 3 medium leeks)
2tablespoonsfinely minced garlic
salt
2cupscarrotspeeled and chopped into rounds (approximately 2 medium)
2cupspeeled and diced potatoes
2cupsfresh green beansbroken or cut into 3/4-inch pieces
2quartsvegetable broth
4cupspeeledseeded, and chopped tomatoes
2ears cornkernels removed
1/2teaspoonfreshly ground black pepper
1/4cuppacked chopped fresh parsley leaves
1 - 2teaspoonsfreshly squeezed lemon juice
Instructions
Heat the oil in a 4-quart saucepan over medium-high heat. Add the leeks and garlic and cook for 2 minutes or until tender-crisp, stirring often. Add the carrots, potatoes, and green beans; cook until tender-crisp.
Add the broth, tomatoes, and corn and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender. Season to taste with salt and pepper. Sprinkle with the parsley and brighten with a squeeze of lemon.