Garden Vegetable Soup Recipe | Alton Brown

Ingredients

• 4 tablespoons olive oil
• 2 cups chopped leeks, white parts only, from approximately 3 medium leeks
• 2 tablespoons freshly minced garlic
• Pinch kosher salt, plus more to taste
• 2 cups peeled and chopped carrots, approximately 2 medium
• 2 cups peeled and diced potatoes
• 2 cups fresh green beans, broken or cut into 3/4-inch pieces
• 2 quarts chicken or vegetable broth, homemade if possible
• 4 cups peeled, seeded, and chopped tomatoes
• 2 ears corn, kernels removed
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup packed, chopped fresh parsley leaves
• 1 to 2 teaspoons freshly squeezed lemon juice