Spring Vegetable Soup with Tarragon

• BASIC-EASY
• HEALTHY
• VEGETARIAN

Ingredients

1. 7 cups water
2. 10 small red potatoes, quartered
3. 2 medium carrots, sliced 1/4 inch thick
4. 2 celery ribs, sliced 1/4 inch thick
5. 1 medium onion, coarsely chopped
6. 1 large leek, sliced 1/4 inch thick
7. 1/2 tablespoon kosher salt
8. 1 pound green beans, cut into 1-inch lengths, or frozen peas
9. 2 tablespoons chopped parsley
10. 1 tablespoon chopped tarragon
11. Freshly ground pepper

1. In a large pot, combine the water with the red potatoes, carrots, celery, onion and leek. Bring to a boil. Add the salt and simmer over moderately low heat for 30 minutes.
2. Add the green beans and simmer until tender, 3 minutes. Stir in the parsley and tarragon. Season with pepper and serve.