Garden Vegetable Soup

Bring your garden to the table with this hearty harvest season soup!

2 tablespoons butter
2 large leeks, washed and chopped
6 carrots, peeled and chopped
1 medium red bell pepper, chopped
1 1/2 teaspoons garlic, minced
3 (14 oz.) cans chicken broth
4 large red potatoes, washed and chopped
2 tomatoes, chopped
1/2 cup fresh basil, chopped
1/2 tsp. black pepper

In a 5-quart pot, melt butter over medium heat. Add leeks, carrots, red pepper, and garlic and cook, stirring often, until they are tender but still crisp, about 10 minutes. Add broth and heat to boiling. Add potatoes and reduce heat to medium. Cover and simmer for 10 minutes or until potatoes are tender. Stir in tomatoes, basil, and black pepper. Cook for 5 to 10 minutes longer.

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That was indeed a cool recipe. I just love soup every dinner. It is just makes the meal complete having them. Thanks a lot!

Lashelle sands

I must try this. I’m sure it is delicious.

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