Tuesday, March 9, 2010
Garden Vegetable Soup
Its been cold and rainy and I really wanted something warm and yummy. I made this last night and we enjoyed it along with some grilled cheese sandwiches (courtesy of Adam).
2 Tbsp. olive oil
2 cups chopped leeks, white part only
2 Tbsp. minced garlic
2 cups carrots, peeled and chopped
2 cups celery, chopped
1 cup potatoes, peeled and diced
6 cups chicken or vegetable broth
1 (15 oz) can cut green beans, drained
1 (14 oz) can diced tomatoes
1 (15 oz) can red kidney beans, drained and rinsed
Salt and pepper to taste
1. Heat the olive oil in large stockpot over medium-low heat. Add the leeks, garlic, and a pinch of salt and sweat, stirring often, about 7 to 8 minutes. Add the carrots, celery, and potatoes and continue to cook for 4 to 5 more minutes, stirring occasionally.
2. Add the broth, increase the heat to high, and bring to a simmer. Once simmering, add the green beans, tomatoes with their juice, and kidney beans. Season with salt and pepper. Reduce the heat to low and cook until the vegetables are fork tender, about 25 to 30 minutes.