4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 quarts chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice
Or, as you can see, just substitute vegetables for other vegetables. It’ll all be fine.
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the onion, carrots, celery, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes.
Ignore your cats, who hear the can opener while you’re opening your vegetable cans and are convinced that they are getting canned tuna juice.
RP Servings: 6ish
Stars: This gets 4 stars! It’s easy, seems to freeze well, and (obviously) is easy to substitute when you don’t have the exact ingredients. This would also probably be great with chicken, noodles, or the potatoes from the original recipe.