Vegetable Soup

Ingredients

2  cups chopped leeks, white part only

4  tablespoons olive oil

2  tablespoons finely minced garlic

2 cups carrots, peeled and chopped into rounds

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  cups corn kernels

1/2  teaspoon freshly ground black pepper

1/2 teaspoon thyme

1/4  cup packed, chopped parsley leaves

1  to 2 teaspoons freshly squeezed lemon juice

salt

Directions

1-Heat the olive oil in large pan, over medium-low heat.

2- add the leeks, 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. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes.

 5- Remove from heat and add the parsley and lemon juice.

 6-Season, to taste, with salt.

 H.Zoghib