This is a really easy vegetable soup recipe that works well on a weeknight by itself or with a little salad. I like this one too because this soup tastes even better the next day. Budget an hour to make this from prep to table, but it requires very little actual effort.
Quick & Easy Vegetable Soup
4 tablespoons olive oil
3 chopped leeks, white part only
2 tablespoons minced garlic
2 carrots chopped into rounds
2 diced russet potatoes
1 head broccoli, chopped
2 quarts chicken broth
2 14.5 oz cans, Hunts Fire Roasted Tomatoes (diced)
1 can corn, drained
freshly ground black pepper
chopped fresh parsley leaves (about ¼ c)
2 teaspoons lemon juice
Heat the olive oil in large stockpot over medium-low heat. Add the leeks, garlic, and salt and sweat for 7 to 8 minutes. Add the carrots, potatoes, and broccoli and cook for 5 more minutes, stirring occasionally.
Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn, and pepper. Return to a simmer. Reduce the heat to low, cover, and cook until the vegetables are tender, approximately 25 minutes. Remove from heat and add the parsley and lemon juice. Add salt if needed.Serve immediately.