Share:

Well it’s fall and daily temps are getting cooler and cooler!  🙂 Sarah Flinn has such a delicious recipe, I just had to share it with you all.

Fall Fresh Garden Vegetable Soup

Of course, like every good soup recipe, the ingredients are really just suggestions. Substitute, add and subtract to your heart’s content. This version is vegan, but if you’re a meat-eater, switch out the vegetable stock for chicken broth or add in some sausage.

Fall Fresh Garden Vegetable Soup Recipe

Ingredients

• 4 Tbsp. olive oil
• 2 c. chopped leeks (white part only)
• salt
• 2 c. carrots, peeled and chopped into rounds
• 2 c. peeled and diced potatoes
• 2 c. fresh green beans, broken into 3/4-inch pieces
• 2 quarts vegetable broth
• 4 c. peeled, seeded and chopped tomatoes
• 2 ears corn, kernels removed
• 1/2 tsp. pepper
• 1/4 c. packed, chopped fresh parsley
• 1-2 tsp. freshly squeezed lemon juice

Directions

1. In a large stockpot, heat the olive oil. Add in the chopped leeks and a pinch of salt. Sweat for about 7-8 minutes.
2. Add in carrots, potatoes and green beans and cook for 5 minutes, stirring occasionally.
3. Stir in vegetable broth and increase the heat to high to bring to a simmer. Add in tomatoes, corn and pepper then reduce heat to low, cover and simmer for 25-30 minutes or until the vegetables are tender.
4. Add parsley and lemon juice. Season with more salt and pepper, if needed.

Do you have a favorite soup recipe? Post it in comments, I’m always looking for recipes.

Cindy Nunnery
Email: cindy@cindynunnery.com 
Facebook: poweredbynutrition
Instagram: @cindynunnery

Helping You Look Your Best, Feel Your Best, For Good.™ so you can live a life you love, everyday.

P.S. Do you want to know what to eat to Look Your Best, Feel Your Best, For Good.™? Email me at cindy@cindynunnery and ask for my clean eating food guide.

You May Also Like:
Southwest Chicken Soup with a Surprise
Roasted Squash Soup
Harvest Tomato Basil Soup

Feel free to share this recipe with your friends & family!