Ingredients
2 leeks, sliced thin
0.5 yellow onion (or any color), diced or sliced in thin quarter-moons
3 ribs celery, sliced
3-4 carrots, sliced in rounds
2 cloves garlic, minced
2 medium-large tomatoes/4-5 roma tomatoes, roasted (OR 14.5 oz can diced tomatoes)
2 c green beans (frozen or fresh), chopped in 1″ or smaller chunks
0.75 c frozen corn
0.5 c frozen peas
10-12 c vegetable stock (or water + 1 tsp salt)
3 tbsp oil or vegan butter
1 tbsp dried basil
1 tsp dried thyme
0.25 c cooking sherry (if you have it)
Instructions
- Prepare vegetables. If using fresh tomatoes, dice and roast them with a little oil + salt + pepper (at 425 F for about 25 minutes). Best roasted in a 1″+ thick layer – so use a smaller pan/dish. If using fresh green beans, par-cook them (we almost always use frozen).
- Heat oil/vegan butter in a large stockpot over medium heat. Add leeks + onion +celery + carrots. Saute over medium/medium-low for 20+ minutes, until carrots are starting to become tender. Reduce heat if vegetables begin to brown a lot.
- Add garlic. Cook for 5+ minutes, until the garlic potency has decreased some.
- Add stock. Increase heat to high and bring to a boil. Reduce to a simmer.
- Add tomatoes + green beans + corn + peas + basil + thyme + sherry. Return to a boil, then simmer for 25-30 minutes.
- It’s soup!