Welcome to dinner at the Coldwell Banker house! Come on in and make yourself comfortable.

We know that the kitchen is the heart of the home, so we’re taking inspiration from beautiful Coldwell Banker homes around the world to create home cooked meals just for you. This home recipe comes from a family kitchen in “The Garden State.”

Let us start with a toast to this gracious Mendham, NJ home listed by Coldwell Banker Residential Brokerage. Feel free to take a tour. This european colonial features both indoor and outdoor kitchens, as well as indoor and outdoor living rooms, heated salt water pool and media, gym, billiard & game rooms.

Feel free to choose a spot in the outdoor living room, complete with a fireplace and surrounded by colorful perennial gardens. Or, cozy up to the kitchen counter and watch as we prepare the feast. You may even be able to feel the heated floors beneath your toes!

Because we’re in the Garden State, and because we have so much else to do here–a game of pool anyone?–we’re making a big pot of cozy Garden Vegetable Soup and letting it simmer on the stove until we’re ready to eat.

Garden Vegetable Soup

Recipe from Alton Brown on the Food Network 

Ingredients

4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
Kosher salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 quarts chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice

Directions
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.

Recipe courtesy Alton Brown, 2004

So take a seat and let us serve you up a proper Home Cooked meal. Dig into some more amazing kitchens and homes for sale at coldwellbanker.com.