Vegetable Soup

Serves 8 

Ingredients:

🫒  2½  tbsp olive oil, divided

🧅  1½ cups chopped yellow onion (1 medium)

🥕  2  cups peeled and chopped carrots (5 medium)

🥬  1¼  cup chopped celery (about 3)

🧄  1½  tbsp minced garlic (4 cloves)

4 (14.5 oz) cans vegetable broth (or just water ~1.65l)

🍅  2 (14 oz.) cans diced tomatoes (undrained)

🌿  ⅓ cup chopped fresh parsley

🌿  2 bay leaves

🌿  ½  tsp dried thyme

🧂  Salt

Freshly ground black pepper

1½ cups (5 oz.) chopped frozen or fresh green beans 

🌽  1¼ cups frozen or fresh corn

1 cup frozen or fresh peas

Directions:

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

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

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

Bring to a boil, then add green beans. 

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

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