Best Vegetable Soup

This is hands down the best vegetable soup recipe we've ever made. It's rich, flavorful and worthy of an entire meal. If you want it spicy, a dash of Tabasco or or your favorite hot sauce is a perfect finishing touch.

Ingredients

4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
4 cloves 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 chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1 can red kidney beans, drained and washed
1 can garbanzo beans, drained and washed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice
Grated, fresh parmesean cheese

Method

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 cook 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, kidney beans, garbanzo beans 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 with grated parmesean cheese on top.

Serves: 8

Nutritional Value

Amount per Serving
Calories: 299 
Carbohydrates:  45g
Dietary Fiber:  10g
Sugars: 7g
Fat:  10g
Saturated: 2g
Trans: 0g
Sodium: 400mg
Protein: 13g .

Courtesy of Diabetesdaily.com