Tarragon-Infused Spring Vegetable Broth

Hearty Vegetable Delight: A Comforting Soup Recipe

Gather these fresh ingredients:

• 7 cups of water
• 10 small red potatoes, quartered
• 2 medium carrots, cut into 1/4 inch slices
• 2 celery stalks, sliced 1/4 inch thick
• 1 medium onion, roughly chopped
• 1 large leek, sliced 1/4 inch thick
• 1/2 tablespoon kosher salt
• 1 pound of green beans, chopped into 1-inch pieces (or substitute with frozen peas)
• 2 tablespoons of chopped parsley
• 1 tablespoon of chopped tarragon
• Freshly cracked black pepper to taste

Cooking Instructions: Bringing the Flavors Together

Begin by pouring 7 cups of water into a spacious pot and introducing the quartered red potatoes, sliced carrots, celery, coarsely chopped onion, and leek. Allow this mixture to reach a rolling boil.

Once boiling, add the kosher salt and reduce the heat to moderate, letting it simmer gently for about 30 minutes, allowing the vegetables to soften beautifully.

Next, incorporate the green beans into the soup and continue to simmer for an additional 3 minutes, just until they are tender yet crisp.

Finish by stirring in the fresh parsley and tarragon, seasoning the soup with a touch of freshly ground pepper to enhance the flavors. Serve it warm and enjoy the nutritious, heartwarming blend of ingredients!