Instructions
21/2 tablespoons olive oil
11/2 cups chopped onion
2 cups peeled and chopped carrots
11/4 cups chopped celery
4 cloves minced garlic
4 14.5-ounce cans of chicken or vegetable broth
2 14.5-ounce cans diced tomatoes
3 cups peeled and ½ inch thick diced potatoes
1/3 cup chopped fresh parsley
2 bay leaves
1/2 teaspoon dried thyme
salt and pepper to taste
11/2 cups frozen or fresh chopped green beans
11/4 cups fresh or frozen corn
1 cup frozen or fresh peas
Heat olive oil in large pot over medium heat. Add onions, carrots, and celery and sauté 4 minutes then add garlic and sauté 30 seconds more. Add in broth, tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste. Bring to boil and add green beans. Reduce heat to medium-low, cover and simmer until potatoes are tender, about 20 minutes. Add corn and peas, cook 5 minutes longer. Serve warm.
