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Prep Time: 16 Minutes Cook Time: 35 Minutes |
Ready In: 51 Minutes Servings: 10 |
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To make a vegetarian vegetable soup, substitute vegetable broth for chicken broth. Ingredients:
1 tablespoon olive oil |
5 cups leeks, thinly sliced (about 3 leeks) |
2 cups fresh corn kernels (about 3 ears) |
5 garlic cloves, minced |
2 carrots, coarsely chopped (about 2/3 cup) |
1 green bell pepper, coarsely chopped |
1 (32-ounce) carton fat-free, less-sodium chicken broth |
1 (16-ounce) can chickpeas (garbanzo beans), rinsed and drained |
1 (14.5-ounce) can diced zesty tomatoes with mild green chiles, undrained |
3 cups (1-inch) cut green beans (about 3/4 pound) |
1/2 teaspoon salt |
Directions:
1. Heat oil in a large Dutch oven over medium heat. Add leeks and next 4 ingredients; cook 7 minutes or until tender. Add broth, chickpeas, and tomatoes. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Add green beans and salt; cook 10 minutes.
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