Vegetable Soup

Ingredients

• 2 Tbsp olive oil
• 1 1/2 cups chopped yellow onion
• 2 cups peeled and chopped carrots
• 1 1/4 cups chopped celery
• 4 cloves garlic, minced
• 4 cans low-sodium chicken broth or vegetable broth
• 2 cans diced tomatoes, undrained
• 3 cups peeled and 1/2-inch thick diced potatoes
• 1/3 cup chopped fresh parsley
• 2 bay leaves
• 1/2 tsp dried thyme
• 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

Directions

1. Warm the olive oil in a large pot set over medium-high heat. Stir in the onions, carrots, and celery, and cook for 4 minutes, until they begin to soften. Add the garlic and cook for 30 seconds more.
2. Pour in the broth and tomatoes, then add the potatoes, parsley, bay leaves, and thyme. Season with salt and pepper to taste.
3. Bring the soup up to a boil, then stir in the green beans. Lower the heat to medium-low, put the lid on, and let it simmer until the potatoes are nearly tender, about 20 – 30 minutes.
4. Stir in the corn and peas, and continue cooking for 5 minutes more. Serve warm.