Garden Vegetable Soup




  1. Heat the olive oil in a large, heavy bottomed stock pot over medium-low heat. Once hot , add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 or 5 minutes, stirring occasionally.
  2. Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook for 14 minutes. Add the gluten free orzo, cover and continue cooking 8 minutes, then add the shredded kale. Cook an additional 3-5 minutes until the vegetables are fork tender and the kale has wilted.
  3. Remove from the heat and stir in the parsley, basil, thyme, and lemon juice. Serve immediately topped with more fresh herbs if desired.


* If you do not wish to peel and deseed fresh tomatoes you can use canned, peeled whole plum tomatoes. Just squeeze out the seeds before you chop and save the juices in the can for another recipe. You will need approximately 2 28-ounce cans.
** If you decide to add the optional pasta you will need to adjust the time you add it in based off of the amount of time it takes to cook. My gluten free orzo takes 11 minutes to cook so I added it after 14 minutes of the total cook time had elapsed.

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