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Garden Vegetable Soup

Servings: 4 servings
Author: Susan Gregory, The Daniel Fast

Ingredients

  • 4 tablespoons olive oil
  • 2 cups chopped leeks white part only (from approximately 3 medium leeks)
  • 2 tablespoons finely minced garlic
  • 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 vegetable broth
  • 4 cups peeled seeded, and chopped tomatoes
  • 2 ears corn kernels removed
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup packed chopped fresh parsley leaves
  • 1 - 2 teaspoons freshly squeezed lemon juice

Instructions

  • 4 tablespoons olive oil
  • 2 cups chopped leeks, white part only (from approximately 3 medium leeks)
  • 2 tablespoons finely minced garlic
  • 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 vegetable broth
  • 4 cups peeled, seeded, and chopped tomatoes
  • 2 ears corn, kernels removed
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup packed, chopped fresh parsley leaves
  • 1 - 2 teaspoons freshly squeezed lemon juice