There is a whole row in each bowl of this hearty Alton Brown soup fresh vegetables. These are potatoes, green beans, and tomatoes and even corn. A drop of lemon juice before serving completes taste palette. Nutrition value of one portion: (only 6 – 
Calories 25 5, total fat 12 g., Saturated fat g., Proteins 6 g., carbohydrates 33 g, fiber g., cholesterol mg., sodium mg., sugar g. 
Time: 1 hour. 25min Difficulty: easy Servings: 6 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. peeled and diced potatoes
- 2 tbsp. broken or cut into pieces 2 cm. fresh green beans
- 4 tbsp. peeled and chopped tomatoes (remove seeds)
- 2 tbsp. chopped leek (only white parts from about 3 medium sized stems)
- 2 tbsp. l chopped garlic
- 2 ears of corn (grain only)
- 4 tbsp. l olive oil
- 2 tbsp. peeled and sliced carrots (approximately 2 pcs. medium size)
- Coarse salt
- 2 l chicken or vegetable stock
- 1/2 tsp freshly ground black pepper
- 1/4 Art. chopped fresh parsley leaves (tight tamp)
- 1-2 tsp freshly squeezed lemon juice
Recipes with similar ingredients: leek, garlic, carrots, potatoes, green beans, tomatoes, corn, lemon juice, parsley
Recipe preparation:
- In a large pot with a thick bottom over a moderate low heat heat the olive oil. When it warms up, add leek, garlic, a pinch of salt and simmer until they start soften for about 7-8 minutes. Add carrots, potatoes, green beans and cook for 4-5 minutes, stirring occasionally.
- Add broth, increase heat to high and bring contents of the pan to a boil. When the soup boils, add the tomatoes, corn and pepper grains. Reduce the heat to low, cover lid and cook until vegetables are soft (check by piercing with a fork), about 25-30 minutes. Remove from heat, add parsley and lemon juice. Salt to taste. Serve immediately.
