Hearty Garden Vegetable Soup

This Garden Vegetable Soup is loaded with seasonal produce and makes a cozy, nourishing meal any day of the week. Whether you're using vegetables from your garden, farmers market, or fridge drawer, this recipe is easy to adapt and full of flavor.

With leeks, garlic, carrots, green beans, potatoes, fresh tomatoes, and sweet corn, this soup celebrates the best of what’s in season. A finishing touch of lemon and parsley brightens it up beautifully.

Ingredients

• 4 tablespoons olive oil

• 2 cups chopped leeks (white part only; from ~3 medium leeks)

• 2 tablespoons finely minced garlic

• Kosher salt, to taste

• 2 cups carrots, peeled and sliced into rounds (~2 medium carrots)

• 2 cups peeled and diced potatoes

• 2 cups fresh green beans, trimmed and cut into ¾-inch pieces

• 2 quarts chicken or vegetable broth

• 4 cups peeled, seeded, and chopped tomatoes

• 2 ears corn, kernels removed

• ½ teaspoon freshly ground black pepper

• ¼ cup packed, chopped fresh parsley leaves

• 1 to 2 teaspoons freshly squeezed lemon juice

Directions

1. Sauté aromatics:
   In a large, heavy-bottomed stockpot, heat the olive oil over medium-low heat. Add the leeks, garlic, and a pinch of salt. Cook for 7–8 minutes, stirring occasionally, until softened and fragrant.

2. Add hardy vegetables:
   Stir in the carrots, potatoes, and green beans. Cook for an additional 4–5 minutes.

3. Add broth & bring to a simmer:
   Pour in the broth. Increase the heat to high and bring to a gentle simmer.

4. Add tender vegetables:
   Stir in the tomatoes, corn, and black pepper. Lower the heat to a gentle simmer, cover the pot, and cook for 25–30 minutes, or until all the vegetables are fork-tender.

5. Finish with freshness:
   Remove the pot from heat. Stir in the chopped parsley and lemon juice. Taste and adjust salt or lemon as needed.

6. Serve:
   Ladle into bowls and serve warm. This soup pairs beautifully with crusty bread or a simple green salad.

Tips & Variations

• Make it heartier: Add cooked beans (like cannellini or chickpeas) or cooked pasta for extra bulk.

• Seasonal swaps: Use zucchini, spinach, kale, or whatever vegetables are in season where you live.

• Storing: This soup keeps well in the fridge for up to 5 days and freezes beautifully for up to 3 months.

Why It Works

This soup builds flavor from the bottom up first softening aromatic vegetables, then layering in heartier produce, and finally finishing with fresh herbs and acid to brighten every bite. It’s a flexible, feel-good dish that’s as nourishing as it is delicious.

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