Garden Vegetable Soup

Ingredients

• 4 Tbsp olive oil
• 2-3 Leeks, chopped (white part only)
• 1 large onion
• 6 cloves garlic
• 2 cups carrots, sliced
• 2 cups diced Yukon Gold potatoes
• 2 qts chicken or veggie stock
• 1 can peeled tomatoes (28 oz)
• 1 can crushed tomatoes (28 oz)
• 1 bag frozen green beans
• 1 bag frozen corn
• ~1/2 lb Noodles (I really like Protini - Protein Rotini)
• 2 bay leaves
• ~1 tsp Poultry Seasoning (to taste)
• Additional herbs (to taste) (I like to throw an herb packet with lemon thyme in, can opt for dried parsley here instead of fresh later)
• salt (to taste)
• pepper (to taste)
• Fresh Parsley (to taste) (optional)
• Lemon Juice (to taste)

Instructions

Heat olive oil in large soup pot over medium-low heat. Once hot, add leeks, onion, and a pinch of salt until they begin to soften (~7-8 min). Add garlic, cook until fragrant. Add carrots, potatoes, cook for 4-5 more min.

Add the stock and increase heat to bring to a simmer. While heating, add both cans of tomatoes, crushing peeled tomatoes as you add them (want chunks). Add frozen green beans, frozen corn, and spices. Simmer for 25-30 minutes until potatoes are tender. Add lemon and fresh parsley. Add salt/pepper to taste.