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 to 8
minutes. Add the carrots, potatoes, and green beans and
continue to cook for 4 to 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 kosher salt.
Serve immediately.
