Sunday, October 10, 2010

Vegetable Soup

I made this vegetable soup last week and loved it. The recipe made enough so that I had leftovers all week long and was able to eat it for lunch throughout the week. It was excellent.

Vegetable Soup (adapted from Alton Brown)

What You Need
-4 tablespoons olive oil
-2 cups chopped onions (recipe called for leeks, but I didn't have any-- only white parts)
- 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 vegetable broth
- 4 cups peeled, seeded, and chopped tomatoes
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup packed, chopped fresh parsley leaves
- 1 to 2 teaspoons freshly squeezed lemon juice

What You Do
1. Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat.
2.Once hot, add the onions, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes.
3. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
4. Add the stock, increase the heat to high, and bring to a simmer.
5. Once simmering, add the tomatoes and pepper.
6. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes.
7. Remove from heat and add the parsley and lemon juice.
8. Season, to taste, with kosher salt.

Serve immediately. Yum! Perfect as the weather starts to get cooler.

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