Vegetable Soup

Vegetable Soup 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 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 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. Recipe Notes *For more flavor add in more dried herbs as desired. Other good herbs to add include basil, oregano, marjoram, or Italian seasoning. Servings: 8 servings