Garden Vegetable Soup

garden soup

Garden Vegetable Soup
  • 3 TBSP olive oil
  • 3 medium leeks, white part only, chopped
  • 2-3 cloves garlic, peeled and minced
  • Sea salt
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 2 cups diced potatoes
  • 2 cups fresh broccoli florets
  • 2 cups fresh cauliflower florets
  • 2 cups other green vegetable (green beans, zucchini, asparagus, kale, etc), chopped
  • 8 cups low sodium vegetable broth
  • 1-28 oz can fire roasted organic diced tomatoes
  • 1 14-oz can garbanzo beans
  • Freshly ground black pepper
  • ¼ cup packed chopped fresh parsley leaves
  • 3 sprigs fresh thyme, stems removed
  1. Heat a large stockpot over medium high heat, then add olive oil to pot. Add leeks, garlic, and a pinch of sea salt and sauté until soft, stirring occasionally, about 8 minutes. Add the potatoes and continue to cook for 5 more minutes, stirring occasionally.
  2. Add the stock, increase heat to high, and bring to a simmer. Add carrots, green beans, other vegetables, garbanzo beans and tomatoes and reduce heat to low. Cover and cook until the potatoes are tender when pierced with a fork, about 25-30 minutes.
  3. Remove from heat and stir in parsley and thyme. Season to taste with sea salt and freshly ground black pepper.