Happy 2012, guys! 

So begins the 7 weeks in which I will inevitably date everything with the wrong year.  Anyone with me on that? 

Many fellow bloggers did 2011 recaps and 2011 top posts.  I didn’t prepare any such posts, as the end of 2011 was a busy one for me!  I ended one of the best year’s ever with a New Year’s Eve wedding for my oldest and best friend.  It was the perfect ending to a wonderful year. To say I am excited for 2012 would be an understatement.  Among other things, I have more friends getting married, friends having babies, and obviously, my own nuptials! 

That being said, I hope you’ll understand that the blog will most likely take a back seat to my “real life.”  I often find myself thinking, “Wouldn’t life be great if this could be my full-time job?”  The reality, though, is that it’s not.  It’s a fun hobby that I have come to love.  I have made so many great contacts and friends in the blogging community.  I love reading comments, commenting on other blogs, and interacting via my Facebook page.  As life gets busier it becomes increasingly difficult to photograph and prepare blog-worthy meals to share with you.  While it would be much easier to pull the plug completely, I can’t tear myself away from this blog, as I truly enjoy sharing recipes with you all.  I’ve always been a “quality over quantity” type of gal.  My posts will be less frequent than they’ve already become, but when I have time, I’ll be sharing some home-cooked deliciousness. 

So now that we’ve had the age-old “it’s not you, it’s me” chat, let’s talk resolutions, shall we?  I love how the new year is filled with such possibility, positive energy, and hope.  I love the idea of turning a new page.  While I’ve never been one for resolutions, I can certainly relate to those of us who feel like they overdid it during the holidays.  While I am not resolving per se to “eat better,” or “work out more,” I do hope that is the case.  I already abide by the 80/20 rule and work out regularly, but there is always room for improvement. 

If you are looking for a way to sneak in all those extra nutrients that you missed over the last month, I’ve got you covered.  Since I found myself slacking at preparing my daily lunch salads, I had to find another way to fill my veggie quota.  I needed a recipe that was not only good for you, but totally satisfying as well. 

Garden Vegetable Soup

Print this recipe!

Adapted from Alton Brown

Prep Time: 30 minutes, Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Yields 8 servings

Ingredients

• 1 tbsp olive oil
• 3 C chopped leeks, white part only
• 2 tablespoons finely minced garlic
• kosher salt
• 2 C carrots, peeled and chopped into rounds
• 2 quarts chicken or vegetable broth
• 2.5 cans of diced peeled, tomatoes (14.5 oz cans)
• 2 C frozen corn kernels
• 2 C frozen green beans
• 1/2 tsp freshly ground black pepper
• 1/4 C packed, chopped fresh parsley leaves
• 3 tsp freshly squeezed lemon juice

Directions

1. Heat the olive oil in a stockpot over medium-low heat. Add leeks, garlic, and a pinch of salt and sweat until softened.
2. Add carrots and continue to cook for 4 to 5 more minutes, stirring occasionally.
3. Add the stock, increasing heat to high. Bring to a simmer. Once simmering, add tomatoes, corn, green beans, and pepper.
4. Reduce the heat to low, cover, and cook until the vegetables are fork tender, about 25 to 30 minutes.
5. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

Absolutely, totally, inexplicably delicious.  This is a fuss-free dish that will warm you up without weighing you down.  It is hearty and filling, and proved to be a hit with Lloyd as well.  Do not omit the lemon juice and parsley- both ingredients add a quick hit of fresh flavor!  This vegetarian dish had a nice “meaty” flavor to it, without using any actual meat- save for the chicken broth.  I don’t know if I can ever make any other vegetable soup again.  I promise that it’s that good! 

Do yourself a favor and resolve to make this in 2012.