Everything Veggie Soup

Recipe from Lauren McElroy

Serves 4

Photo from Carol Corners the Market

A little on leeks:

Think of leeks as a mild onion/garlic element when adding to dishes. Always clean the layers as dirt gets trapped between each layer. They are great to sauté with your onion and garlic as a textural element for sauces or to add flavor to soups. The dark green (upper part) of the leek is very fibrous and inedible, when using, only use the white and pale green parts.

Ingredients:

2 leeks, cleaned, sliced in half, and chopped (white and pale green parts only)
1/2 cup yellow onion, diced
2 carrots, peeled and sliced in half-moons (you can sub/add turnips if desired)
2 celery sticks, sliced in half and diced
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
salt and pepper, to taste (1 tablespoon of each)
1 tablespoon chicken “Better than bouillon” (you can sub vegetarian if desired)
2 tsp Italian seasoning
1 potato, peeled, medium dice (you can sub kohlrabi if desired)
1 cup Swiss chard, tougher stems removed, rough chop (you can sub/add any leafy green if desired)
1 can cannellini beans, drained (you can sub any canned legume if desired)

To serve: Prepared pesto, Fresh Parmesan cheese

Instructions:

1. In a deep pot, start sautéing the leeks, onion, carrots, celery in the olive oil over medium heat until onions are translucent.

2. Add the garlic, salt, and pepper, stir until combined.

3. Add 10 cups water, increase the heat to high and bring to a boil. Add the chicken bouillon and Italian seasoning.

4. Once boiling, add the potatoes, cook for 10 minutes or until fork-tender.

5. Reduce to a simmer, add the swiss chard, stir to wilt.

6. Add the beans, stir, adjust seasoning as needed.

7. When serving, dollop about 1 Tablespoon pesto onto each soup, and top with freshly grated parmesan cheese, if desired.

Cook’s note: This soup will last covered in the fridge for up to a week, OR can be frozen for up to 2 months. It is a great way to use any leftover vegetables - change it up as desired with whatever you have on hand. Feel free to add cooked chicken or even ground beef or turkey. The flavors will develop more as it sits - so might be at its tastiest the following day.

We’d love to see how this recipe turned out for you! Tag All the Good Stuff in your creations.