📝 About This Recipe
This soul-warming soup is a celebration of the harvest, capturing the vibrant essence of a thriving kitchen garden in every spoonful. A rich, savory broth forms the canvas for a colorful mosaic of tender root vegetables, snap-fresh greens, and aromatic herbs. It is a timeless classic that balances light, clean flavors with a comforting depth, making it the perfect restorative meal for any season.
🥗 Ingredients
The Aromatic Base
- 3 tablespoons Extra Virgin Olive Oil (high quality for better flavor)
- 1 large Yellow Onion (finely diced)
- 3 medium Carrots (peeled and sliced into 1/4-inch rounds)
- 2 large Celery Stalks (sliced into half-moons)
- 4 cloves Garlic (minced)
- 1 medium Leek (white and light green parts only, cleaned and sliced)
The Heart of the Garden
- 2 medium Yukon Gold Potatoes (cut into 1/2-inch cubes)
- 1.5 cups Green Beans (trimmed and cut into 1-inch pieces)
- 1 medium Zucchini (quartered and sliced)
- 14.5 ounces Diced Tomatoes (one can, fire-roasted preferred)
- 1 cup Sweet Corn (fresh off the cob or frozen)
Liquid and Seasoning
- 6 cups Vegetable Stock (low sodium to control seasoning)
- 2 pieces Bay Leaves (dried)
- 1 teaspoon Fresh Thyme (leaves stripped from stem)
- 1/4 cup Fresh Parsley (roughly chopped)
- 1.5 teaspoons Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Lemon Juice (freshly squeezed for brightness)
👨🍳 Instructions
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1
Place a large heavy-bottomed Dutch oven or stockpot over medium heat and add the olive oil.
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2
Add the diced onion, carrots, celery, and leeks. Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent.
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3
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it brown or turn bitter.
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4
Add the cubed potatoes and green beans to the pot. Stir well to coat the vegetables in the aromatic oil.
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5
Pour in the vegetable stock and the fire-roasted tomatoes (with their juices). Increase the heat to medium-high.
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6
Add the bay leaves, fresh thyme, salt, and black pepper. Bring the liquid to a gentle boil.
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7
Once boiling, reduce the heat to low, cover the pot partially, and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
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8
Stir in the zucchini and sweet corn. These cook quickly, so simmer for an additional 5-7 minutes to maintain their vibrant color and texture.
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9
Remove the pot from the heat and discard the bay leaves.
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10
Stir in the fresh lemon juice and chopped parsley. This 'acid hit' at the end wakes up all the earthy flavors of the vegetables.
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11
Taste the broth and add a pinch more salt or pepper if needed before serving hot.
💡 Chef's Tips
For the best flavor, sauté your mirepoix (onion, carrot, celery) slowly to develop natural sweetness. Always use Yukon Gold potatoes; they hold their shape better than Russets and provide a creamy texture. Don't overcook the green vegetables; adding the zucchini and corn at the very end prevents them from becoming mushy. If you have a Parmesan rind in your fridge, toss it into the simmering broth for an incredible umami boost. Make a double batch! This soup tastes even better the next day after the flavors have had time to meld.
🍽️ Serving Suggestions
Serve with a thick slice of crusty sourdough bread slathered in salted butter. Pair with a crisp, dry white wine like a Sauvignon Blanc or Pinot Grigio. Top with a teaspoon of basil pesto or a sprinkle of freshly grated Parmesan cheese for extra richness. Serve alongside a simple mixed greens salad with a light balsamic vinaigrette. A dollop of Greek yogurt or sour cream can add a lovely tang and creaminess to the bowl.