Tuscan Vegetable Soup


1/2 cup olive oil
2 quarts leeks, white part only, diced
8 tablespoons finely minced garlic
Kosher salt
2 quarts peeled and diced carrots
2 quarts peeled and diced potatoes
2 quarts frozen peas
16 quarts vegetable broth
1 can diced tomatoes, drained
2 quarts frozen corn
2 teaspoons freshly ground black pepper
1 cup packed, chopped fresh parsley leaves
1/4 cup lemon juice


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. Add the carrots, potatoes, and continue to cook for 4 to 5 more minutes, stirring occasionally.
2. Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn and peas, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Cool it on ice and store it in the fridge