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 7-8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4-5 more minutes, stirring occasionally.
Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with salt.
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|Serving Size: 1 Serving (1889g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 2243 (62%)|
|Amt Per Serving||% DV|
|Total Fat 249.2g||332 %|
|Saturated Fat 70.9g||355 %|
|Monounsaturated Fat 103.8g|
|Polyunsanturated Fat 53.4g|
|Cholesterol 1226.7mg||377 %|
|Sodium 1187.4mg||41 %|
|Potassium 3815.8mg||100 %|
|Total Carbohydrate 24.5g||7 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 19.2g|
|Protein 308.1g||440 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3645
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