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Garden Vegetable Soup

This Garden Vegetable Soup recipe contains chicken, olive oil, potatoes, ears corn, tomatoes and more.
8 Servings - 1 hr 25 min -
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Servings:8  | Calories:445 | Total Fat:14g  | Chol:161mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 14g
22 %
Sat Fat 3g
15 %
Total Carb 22g
7 %
Fiber 4g
16 %
Sugars 7g
Cholesterol 161mg
54 %
Sodium 562mg
23 %
Protein 57g
113 %
64% Chicken
15% Others combined
14% Olive oil
6% Potatoes
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
Kosher salt
2 cups carrots, peeled and chopped into rounds (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
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

Directions : View recipe directions on
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