This soup, loaded with vegetables, tastes even better the second day!
3 TBSP olive oil
3 medium leeks, white part only, chopped
2-3 cloves garlic, peeled and minced
2 medium carrots, diced
2 stalks celery, diced
2 cups diced potatoes
2 cups fresh broccoli florets
2 cups fresh cauliflower florets
2 cups other green vegetable (green beans, zucchini, asparagus, kale, etc), chopped
6 cups low sodium vegetable broth
1-28 oz can fire roasted organic diced tomatoes
1 14-oz can garbanzo beans
Freshly ground black pepper
¼ cup packed chopped fresh parsley leaves
3 sprigs fresh thyme, stems removed
Heat a large stockpot over medium high heat, then add olive oil to pot. Add leeks, garlic, and a pinch of sea salt and sauté until soft, stirring occasionally, about 8 minutes. Add the potatoes and continue to cook for 5 more minutes, stirring occasionally.
Add the stock and bring to a boil. Reduce heat to low, cover and simmer about 15 minutes. Add carrots, green beans, other vegetables, garbanzo beans and tomatoes and continue to cook until the potatoes are tender when pierced with a fork, about another 10-15 minutes.
Remove from heat and stir in parsley and thyme. Season to taste with sea salt and freshly ground black pepper.