Healthy Recipe for the New Year!

Enjoy this vegetable soup for a hearty and healthy meal.

If you’re looking to trim down after the indulgences of Christmas and the holidays, soup is a classic dish to turn to! Not only is this garden vegetable soup vegetarian, but it’s packed full of nutrients, boasts warmth, and offers leftovers that will see you throughout the week!

Throw together this perfect midweek soup tonight:

Ingredients:

• 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
• 1/4 cup packed, chopped fresh parsley leaves
• 1 to 2 teaspoons freshly squeezed lemon juice
• Salt and pepper to taste

Directions:

1. Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt. They should soften after approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
2. Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with salt.

From All Nevada Insurance, we hope that you enjoy this warming recipe tonight! Be sure to visit us for all of your insurance needs in Las Vegas, Nevada!