4 tbsp. olive oil
1 medium onion, finely diced
4 cloves garlic, minced
2-3 medium carrots, chopped
3 potatoes, chopped
2 cups fresh or frozen green beans
4 cups chopped tomatoes
1 cup corn kernels
2 quarts chicken or vegetable broth
½ tsp. black pepper
2 tbsp. dried parsley
1 tsp. lemon juice
- Heat olive oil in a large pot over medium heat. Once hot, add the onions, garlic, and a small pinch of sea salt; cook until the onions and garlic begin to soften, about 7 – 8 minutes. Add the carrots, potatoes, and green beans; continue cooking for 4 – 5 minutes, stirring occasionally.
- Add stock, increase the heat to high, and bring to a simmer. Once simmering, add tomatoes, corn kernels, and pepper. Reduce heat to low, cover, and cook for 25 – 30 minutes, until vegetables are tender.
- Remove from heat, and add parsley and lemon juice. Season to taste with sea salt and pepper.
- Serve immediately. Store any leftovers in the fridge for up to 4 days.
Recipe adapted from: Food Network