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–+ servings

Garden Harvest Soup

Amber Noland
A delicious vegan harvest soup!!
5 from 1 vote
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Course Soup Recipes
Cuisine American
Servings 8

Ingredients
 

  • 2 Tbsp. olive oil
  • 2 large leeks white only, chopped
  • 2 Tbsp. fresh garlic or equivalent in garlic paste
  • Kosher salt and fresh ground pepper
  • 2 cups carrots peeled and chopped into rounds
  • 2 cups peeled and diced potatoes
  • 2 cups fresh green beans chopped into 3/4" pieces
  • 2 x 900 ml or approx. 2 quarts of vegetable broth
  • 4 cups seeded, peeled and chopped tomatoes
  • 2 cups fresh corn for the cob
  • 2 tsp. fresh thyme
  • 3/4 cup red lentils washed
  • 2 tsp. lemon juice
  • Parsley chopped, for garnish

Instructions
 

  • Heat the olive oil in a large heavy bottomed pot over medium low heat. Saute the leeks and garlic. Season with salt. Cook until translucent. Add the carrots, potatoes and green beans, cooking for another 4-5 min.
  • Pour in the stock and bring to a boil. Then add the tomatoes, corn, Thyme and season again with salt and pepper. Reduce heat to simmer and cook for 20 min. Add in lentils and cook for 18-20 min. don't let them go to a mush. Add the lemon juice before serving and adjust seasoning if necessary. Garnish with parsley.
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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