2 cups fresh green beans (cut it into ¾ inch / 2 cm pieces)
9 litres chicken or vegetable broth
4 cups peeled, seeded and chopped tomatoes
1 ½ cups of corn
¼ teaspoon black pepper
¼ cup chopped fresh parsley
2 teaspoons lemon juice
Instructions
Heat the olive oil in a large soup pot over medium-low heat. When it becomes hot add the leeks, garlic and a pinch of salt and sweat until they begin to soften – about 7 to 8 min. Add the carrots, potatoes and green beans and continue to cook for 4 to 5 min more stirring occasionally.
Add the stock, increase the heat to high and bring the soup to simmer. When it start simmering add the tomatoes, corn kernels and pepper. Reduce the heat to low, cover and cook until the vegetables are fork tender – about 25 to 30 min. Remove from the heat and add the parsley and lemon juice. Season to taste with salt and serve immediately.
