Cherokee Tribal Food Distribution Program

Garden Vegetable Soup

Garden Vegetable Soup

Prep Time 20 minutes
Cook Time 30 minutes
Course Lunch
Servings 8


  • 4 tbsp olive oil
  • 2 cups leeks chopped, white parts only
  • 2 tbsp garlic finely minced
  • kosher salt to taste
  • 2 cups carrots peeled, chopped into rounds
  • 2 cups potatoes peeled & diced
  • 2 cups green beans fresh, broken or cut into ¾ pieces
  • 2 qt chicken or vegetable broth
  • 4 cups tomatoes peeled, seeded, and chopped
  • 2 ears corn with kernels removed
  • ½ tsp black pepper freshly ground
  • ¼ cup parsley fresh, chopped, packed
  • 1-2 tsp lemon juice freshly squeezed


  • Heat olive oil in a large, heavy bottomed stock pot over med-low heat.
  • Once hot, add the leeks, garlic, and a pinch of salt, and sweat them until they begin to soften, approx. 7-8 min, stirring occasionally.
  • Add the stock, increase the heat to high, bring to a simmer.
  • Once simmering, add the tomatoes, corn kernels, and pepper.
  • Reduce heat to low, cover and cook until vegetables are fork tender, approx. 25-30min.
  • Remove from heat and add parsley and lemon juice. Season to taste with kosher salt. Serve immediately.


Amount per serving
calories   216
total fat   9g   11%
saturated fat   1.5g   7%
cholesterol   0mg   0%
sodium   832mg   36%
total carbohydrates   28g   10%
dietary fiber   5g   17%
total sugars   8g
protein   9g
calcium   65mg   5%
iron   2mg   11%
potassium   771mg   16%
Keyword healthy, Soup

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