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:
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.
Add the minced garlic and cook for another minute until fragrant.
Add the Remaining Vegetables:
Stir in the zucchini and green beans. Cook for about 3-4 minutes.
Add the canned diced tomatoes with their juice, stirring to combine.
Simmer the Soup:
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.
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:
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:
Ladle the soup into bowls and garnish with fresh chopped parsley.
Serve hot with crusty bread on the side for dipping.
