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