|Corn oil||1⁄4 Cup (4 tbs)|
|Garlic clove||4 Large, minced|
|Leeks||2 Medium, cut into 1/2-inch rounds (Use Whites And 1 Inch Of Greens)|
|Carrots||4 Medium, peeled and cut into rounds|
|New red potatoes||6 Small, scrubbed and cut in half|
|Chicken broth/Vegetable broth||4 Cup (64 tbs) (Use Either Canned Or Homemade)|
|Zucchini||4 Small, cut into 1-inch rounds|
|Summer squash||3 Small, cut into 1-inch rounds|
|Green beans||3⁄4 Pound|
|Plum tomatoes||8 , peeled and quartered|
|Coarsely chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Fresh basil leaves||6 , coarsely chopped|
|Minced fresh tarragon/1 1/2 teaspoon dried tarragon||2 Tablespoon|
|Freshly ground black pepper||To Taste|
Heat oil in stockpot over medium heat.
Add garlic and leeks.
Cook, stirring constantly, 2 to 3 minutes until just wilted.
Add carrots and potatoes; gradually pour chicken broth over vegetables.
Cover and cook 10 to 12 minutes.
Add zucchini, summer squash, and green beans; cook, covered, 10 minutes.
Add tomatoes, parsley, basil, tarragon, salt, and pepper, stirring gently to blend.
Cover and cook 5 minutes more.
Serve hot or at room temperature.