Corn and Leek Soup

Here's a recipe that's like a double-booked streetwalker:  fast, cheap, and easy!!
Corn is in season right now, so by all means use fresh corn!  This soup is virtually sodium-free, fat-free, and 100% vegetarian.  It's also DELICIOUS!!

You'll need:
6-7 ears fresh corn
1 bunch leeks (3-4 stalks)
2 green bell peppers
1 onion
6 carrots
2-3 tomatoes (or one can no salt added tomatoes)
Mrs. Dash Extra Spicy Seasoning


Start by cutting the green part off the leeks (the part that's too tough to eat.)  Wash the green parts,  and put them in a stock pot with the bell peppers, seeded, the onions, and the carrots. Cover with water (about 3 quarts). Bring to a boil, then reduce to simmer for 3-4 hours.


Meanwhile,  cut the kernels off of the corn and reserve. Add the cobs to the stockpot, along with about 2 teaspoons of Mrs. Dash Extra Spicy Seasoning. (You may add salt or salt substitute if you wish.)  


Slice the edible portion of each leek lengthwise, and fan the resulting "sheets" under running water to remove all traces of sand.  Slice the leeks crosswise into quarter inch slices.


One the broth is flavored to your liking, drain through a chinois to remove the cooked vegetables and discard them.  Adjust the seasoning of the broth if needed, then add the corn kernels, leek slices, and the tomatoes, peeled and coarsely chopped.  Simmer until leeks become translucent; serve.


This soup is delish as a summer lunch, or a supper side dish!