spicy vegetable soup
adapted from Alton Brown
the soup spices up boring vegetable soup...i could eat it everyday! i have served it for dinner with a salad, or alone for lunch. 4 tbs olive oil 3 leeks chopped (1/2") and rinsed well (white part only) 8 cloves of garlic minced kosher salt pepper 5 carrots 1 inch cubes 4 cups potatoes 1 inch cubes 2 Q vegetable stock 4 c. chopped tomatoes (canned) 1 bag frozen sweet corn 1/4 c. parsley juice of 1 lemon 2 tsp garlic powder 2 tbs essence 2 tsp smoked paprika 3/4 c. barley heat olive oil - add leeks and sweat (3 min). add garlic and 1 tsp salt. sweat until softened (2 min). add carrots and potatoes and cook for 6 - 7 minutes. add barley and cook for 2 minutes. add essence, paprika, salt and pepper. stir together. add stock - bring heat to high. once simmering, add tomatoes. reduce heat to low. cook 25 minutes. add corn - cook another 5 minutes. turn off heat, stir in parsley and lemon juice. season with salt and pepper if needed. **I made a double batch, so I just doubled everything. Worked great - soup for lunch all week!
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