- 4 tablespoons olive oil
- 2 cups chopped leeks, white parts only, from approximately 3 medium leeks
- 2 tablespoons freshly minced garlic
- 1 1/2 teaspoons of salt
- 1/2 teaspoon black pepper
- 2 cups peeled and chopped carrots
- 2 cups peeled and diced potatoes (russet, Yukon, or red skin)
- 2 cups fresh green beans, end cut, and chopped
- 2 quarts chicken or vegetable broth, homemade if possible
- 4 cups peeled, seeded, and chopped tomatoes
- 2 ears of corn, kernels removed off the cob
- 1 tablespoon of dry Herb de Provence.
- 1/4 cup packed, chopped fresh parsley leaves
- 1 to 2 teaspoons freshly squeezed lemon juice.
Heat the olive oil in a large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt, and sweat until they begin to soften, 7 to 8 minutes.
Add the carrots, potatoes, and green beans, and continue to cook for 4 to 5 more minutes, stirring occasionally.
Add the broth, increase the heat to high, and bring it to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper.
Reduce heat to low, cover, and cook until the vegetables are fork-tender, for 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season to taste with kosher salt. Serve immediately.