Description

This hearty, freezer-friendly vegetable soup is packed with fresh garden veggies and full of comforting flavors. Perfect for meal prepping or a nutritious weeknight dinner, it combines a medley of leeks, garlic, carrots, celery, potatoes, green beans, zucchini, tomatoes, and corn simmered in a flavorful broth. Whether you prefer chicken or vegetable broth, this soup is easily adaptable to your dietary preferences and can be enjoyed fresh or stored for later use.

Ingredients

Scale

Base Ingredients

2 tablespoons Butter or Olive Oil
10 cups Chicken or Vegetable Broth

Vegetables

2-3 medium Leeks, thinly sliced
4-6 cloves Garlic, minced
2-3 medium Carrots, peeled and sliced
2 stalks Celery, sliced or chopped
3 medium Potatoes, peeled and diced (sweet potatoes can be substituted)
2 cups Fresh Green Beans, cut into ¾-inch pieces
1 small-medium Zucchini, chopped (yellow squash can be used)
2 large Tomatoes, fresh or 1 can (14 oz) diced
2 ears Corn, kernels cut off or frozen/canned corn

Seasoning

Salt to taste
Ground Black Pepper to taste
1-2 tablespoons Fresh Herbs (Parsley or alternatives)
½ – 1 tablespoon Lemon Juice (optional)

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Instructions

Prepare the Ingredients: Start by thoroughly washing and chopping all vegetables as described—slice the leeks thinly, mince the garlic, peel and slice carrots, chop celery, dice potatoes, cut green beans into pieces, chop zucchini, and prepare corn kernels. If using canned tomatoes, have them ready to add.
Sauté Aromatics: In a large pot or Dutch oven over medium heat, melt the butter or heat the olive oil. Add the sliced leeks and minced garlic, cooking until they soften and become fragrant, approximately 3-5 minutes. This step builds a flavorful base for the soup.
Add Vegetables and Broth: Add the carrots, celery, and potatoes to the pot. Stir for a minute, then pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer.
Simmer the Soup: Let the soup simmer for about 15 minutes or until the potatoes begin to become tender. This allows the vegetables to cook while infusing the broth with their flavors.
Add Remaining Vegetables: Add the green beans, zucchini, tomatoes, and corn kernels. Stir well and continue simmering for another 10-15 minutes, or until all vegetables are tender but not mushy.
Season and Finish: Season the soup with salt and ground black pepper to taste. Stir in fresh herbs and optional lemon juice to brighten the flavors. Allow the soup to simmer for a couple more minutes to combine the flavors.
Serve or Store: Once ready, serve the soup hot with fresh bread if desired. This soup can also be cooled and portioned into freezer-safe containers for convenient meal prep.

Notes

Use olive oil instead of butter for a healthier, heart-friendly version.
Vegetable broth makes the recipe vegetarian; chicken broth adds more depth for non-vegetarians.
Sweet potatoes can be used instead of regular potatoes for added sweetness and nutrition.
This soup freezes well; let it cool completely before freezing in airtight containers.
Add lemon juice at the end to brighten the flavors without overpowering the soup.