Recipe Name low carb/choles veggie soup Submitted by Guest Recipe Description veggie soup Quantity 0 Quantity Unit medium size Prep Time (minutes) 15 Cook Time (minutes) 20 Ready In (minutes) 35

Ingredients Amount Measure Ingredient 4 tablespoons olive oil 2 cups Leeks, chopped 2 teaspoons garlic minced, finely 1 dash kosher salt 2 cups strips or slices Carrots, sliced into thin coins 2 cups green beans --chopped 3/4 inches 8 cups broth, Vegetable 4 cups chopped or sliced Tomatoes, seeded and chopped 0.5 teaspoons black pepper, ground 1/4 cup fresh parsley, chopped 2 teaspoons freshly squeezed lemon juice Steps Sequence Step 1 Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. 2 Add the carrots, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally. 3 Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. 4 Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.