An American Vegetable Soup

• 1/2 pound leeks
• 1/2 pound celery
• 1/2 pound green beans
• 1/2 pound carrots
• 1 to 2 zucchini, about 1/2 pound
• 2 tablespoons butter
• 1 cup finely chopped onions
• 1 cup crushed red ripe fresh tomatoes or use canned, preferably imported
• 8 cups beef broth
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1 1/2 cups fresh corn kernels, scraped from the cob
• 2 cups freshly shelled green peas
• 1/4 cup chopped fresh basil or parsley

1. Trim off the root end of the leeks.
2. Split the leeks in half and rinse well between the leaves.
3. Pat dry.
4. Cut the leeks into very small dice.
5. There should be about two cups.
6. Trim the celery and cut it into small dice.
7. There should be about two cups.
8. Trim off the ends of the green beans and cut them into small dice.
9. There should be about two cups.
10. Trim and scrape the carrots.
11. Cut them into one-quarter-inch slices.
12. Stack the slices and cut them into one-quarter-inch strips.
13. Cut the strips into one-quarter-inch dice.
14. There should be about one and one-half cups.
15. Trim the ends of the zucchini and cut the zucchini into one-half-inch dice.
16. There should be about two cups.
17. Heat the butter in a kettle and add the onions and leeks.
18. Cook, stirring, about five minutes.
19. Add the carrots, celery and green beans.
20. Cook, stirring, about three minutes and stir in the crushed tomatoes.
21. Add the broth, salt and pepper and bring to the boil.
22. Let simmer 20 minutes.
23. Add the zucchini, corn and peas and continue cooking about 10 minutes longer.
24. Serve sprinkled with basil or parsley.

leeks, celery, green beans, carrots, zucchini, butter, onions, red ripe, beef broth, salt, freshly ground pepper, corn kernels, fresh basil

Taken from cooking.nytimes.com/recipes/2132 (may not work)