Ingredients
2tbspolive oil
1½cupsyellow onion
2cupscarrots
1¼cupscelery
4cloves garlic,minced
14½ozlow-sodium chicken broth or vegetable broth,4 cans
14½oztomatoes
3cupspotatoes
⅓cupfresh parsley,chopped
2bay leaves
½tspthyme,dried
salt and freshly ground black pepper
1½cupsfrozen or fresh green beans,chopped
1¼cupsfrozen or fresh corn
1cupfrozen or fresh peas
Preparation
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 to 30 minutes.
Add corn and peas and cook 5 minutes longer. Serve warm.
