Vegetable Soup

Ingredients

• 2 Tbsp olive oil
• 1 1/2 cups chopped yellow onion ((1 medium))
• 2 cups peeled and chopped carrots ((about 5))
• 1 1/4 cups chopped celery ((about 3))
• 4 cloves garlic (, minced)
• 4 (14.5 oz) cans low-sodium chicken broth or vegetable broth
• 2 (14.5 oz) cans diced tomatoes (undrained)
• 3 cups peeled and 1/2-inch thick diced potatoes ((from about 3 medium))
• 1/3 cup chopped fresh parsley
• 2 bay leaves
• 1/2 tsp dried thyme, (or 1 Tbsp fresh thyme leaves)
• Salt and freshly ground black pepper
• 1 1/2 cups chopped frozen or fresh green beans
• 1 1/4 cups frozen or fresh corn
• 1 cup frozen or fresh peas

Instructions

1. 1

   Heat olive oil in a large pot over medium-high heat.

2. 2

   Add onions, carrots, and celery and saute 4 minutes then add garlic and saute 30 seconds longer.

3. 3

   Add in broth, tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste.*

4. 4

   Bring to a boil, then add green beans.

5. 5

   Reduce heat to medium-low, cover and simmer until potatoes are almost fully tender, about 20 - 30 minutes.

6. 6

   Add corn and peas and cook 5 minutes longer. Serve warm.