It's been unseasonably warm lately (considering its the Northern Hemisphere's equivalent of December) and along with the unseasonable weather came some unseasonable veggies, perfect for making Alton Brown's Garden Vegetable Soup. I made roughly half of the following recipe:
- 4 T. olive oil
- 2 c. chopped leeks, white part only (from approximately 3 medium leeks)
- 2 T. finely minced garlic
- Kosher salt
- 2 c. carrots, peeled and chopped (approximately 2 medium)
- 2 c. diced potatoes
- 2 c. green beans, cut
- 2 quarts (8 c.) vegetable broth (which you can make with the green parts of the leeks)
- 4 c. peeled seeded and chopped tomatoes (approximately 6 medium tomatoes)
- 2 ears corn, kernels removed (about 1.5 cups)
- 1/2 t. freshly ground black pepper
- *1 T. tomato paste
- 1/4 c. chopped parsley
- 1-2 t. lemon juice
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
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. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.
*I added tomato paste for flavor since our winter tomatoes weren't exactly ripe and juicy.
I also didn't have any lemon to squeeze on top but added a little shredded parmesan.