Vegetarian green bean soup

Ingredients:

• 2 cups peeled and diced potatoes
• 2 cups fresh green beans, broken or cut into 2 cm pieces
• 4 cups peeled and chopped tomatoes (remove seeds)
• 2 cups chopped leeks (white parts only, from about 3 medium sized stalks)
• 2 tablespoons minced garlic
• 2 ears of corn (kernels only)
• 4 tbsp. l. olive oil
• 2 cups peeled and sliced ​​carrots (about 2 medium sized ones)
• Coarse salt
• 2 liters of chicken or vegetable broth
• 1/2 tsp freshly ground black pepper
• 1/4 cup chopped fresh parsley leaves (packed firmly)
• 1-2 tsp freshly squeezed lemon juice

Preparation:

1. In a large, heavy-bottomed saucepan, heat the olive oil over medium-low heat. Once hot, add the leek, garlic, and a pinch of salt and sauté until softened, about 7-8 minutes. Add the carrots, potatoes, and green beans and cook for 4-5 minutes, stirring occasionally.
2. Add the broth, increase the heat to high, and bring the contents of the pan to a boil. Once the soup comes to a boil, add the tomatoes, corn kernels, and peppers. Reduce the heat to low, cover, and simmer until the vegetables are tender (test with a fork), about 25-30 minutes. Remove from the heat, stir in the parsley and lemon juice, and season with salt to taste. Serve immediately.