fredericks12/27/11




I'm not a fan of wasting my time drinking broth with a few vegetables in it, so this soup is packed with anything I feel like putting in, and tastes great!






  • SERVING/YIELD
    4


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #7921





















  • fredericks











INGREDIENTS













  • 4 Tbsp olive oil










  • 1 chopped leek, white part only










  • 1 onion, chopped










  • 4 cloves garlic, minced










  • 2 tsp Salt










  • 2 cup carrots, chopped










  • 2 cup potatoes, diced










  • 1 can garbanzo beans, drained










  • 1 can red beans, drained










  • 1 cup frozen lima beans










  • 64 oz vegetable broth










  • 5 cup tomatoes, seeded and chopped










  • 1 can corn, drained










  • 1 bay leaf










  • 2 tsp lemon juice










  1. Heat the olive oil in large, stock-pot over medium-low heat. Add leeks, onion, garlic, and a pinch of salt until softened (about 7-8 minutes). Add carrots and potatoes, cooking 4-5 more minutes. Add the beans, broth, and bay leaf, increase heat to high, and bring to a simmer.



  2. Once simmering, add the tomatoes, corn, and pepper. Reduce heat to low, cover, and cook until the vegetables are fork tender, about 30 minutes.



  3. Remove from heat and add lemon juice.















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