Perfect on a rainy fall day like today!
- 1-2 leeks, washed and chopped into small pieces (white and light green parts only)
- 3 cloves garlic, peeled and chopped
- Olive oil
- 3 large carrots, peeled and diced
- 2-3 stalks celery, washed and diced
- 4 medium Yukon gold or redskin potatoes, washed and cut into bite size pieces
- 2/3 cup chopped broccoli stems
- 8 cups vegetable stock. I like Kitchen Basics brand
- 1 (14 oz) can petite diced tomatoes with juice
- Kosher salt to taste
- 2-3 teaspoons dried thyme
- 2 generous handfuls green beans, washed, trimmed, and cut into bite-size pieces
- 1 cup frozen peas
Cover the bottom of a soup pot with olive oil. Add leeks and garlic and sauté over medium heat for 3-4 minutes. Add carrots and celery and sauté for 3-4 more minutes. Add potato and broccoli stems. Sauté for 5 minutes more. Add stock and tomatoes. Bring soup to a boil and then lower the heat and simmer for 30-45 minutes. Add beans and peas and continue to simmer 10-15 more minutes, until they are cooked but not mushy.
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