Ingredients
- Olive oil: 2 tablespoons
- Potatoes: 2 medium peeled and cubed
- Garlic: 3 cloves minced
- Zucchini: 1 large diced
- Vegetable broth: 6 cups
- Celery stalks: 2 diced
- Peas: 1 cup frozen or fresh
- Canned diced tomatoes: 14.5 ounces 1 can, with juice
- Bay leaves: 2
- Dried thyme: 1 teaspoon
- Green beans: 1 cup trimmed and cut into 1-inch pieces
- Carrots: 2 large peeled and diced
- Salt and pepper: to taste
- Parsley: fresh chopped for garnish
- Corn: 1 cup frozen or fresh
- Onion: 1 large diced
Instructions
Sauté the Base Vegetables:
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In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté until the vegetables begin to soften, about 5 minutes.
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Add the minced garlic and cook for another minute until fragrant.
Add the Remaining Vegetables:
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Stir in the zucchini and green beans. Cook for about 3-4 minutes.
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Add the canned diced tomatoes with their juice, stirring to combine.
Simmer the Soup:
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Pour in the vegetable broth and bring the mixture to a boil. Add the cubed potatoes, corn, peas, bay leaves, and dried thyme. Season with salt and pepper to taste.
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Reduce the heat to a simmer and cover the pot. Let the soup cook for about 20-30 minutes, or until the potatoes are tender.
Final Adjustments:
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Once the vegetables are all tender, remove the bay leaves. Taste the soup and adjust the seasoning with more salt and pepper if needed.
Serve:
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Ladle the soup into bowls and garnish with fresh chopped parsley.
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Serve hot with crusty bread on the side for dipping.
