Ingredients

• 2 Tbsp olive oil
• 1 1/2 cups chopped yellow onion (about 1 medium)
• 2 cups peeled and chopped carrots (about 5)
• 1 1/4 cups chopped celery (about 3 stalks)
• 4 cloves garlic, minced
• 4 cans (14.5 oz each) low-sodium chicken or vegetable broth
• 2 cans (14.5 oz each) diced tomatoes (with juices)
• 3 cups peeled, diced potatoes (about 3 medium, 1/2-inch cubes)
• 1/3 cup chopped fresh parsley
• 2 bay leaves
• 1/2 tsp dried thyme (or 1 Tbsp fresh thyme)
• Salt and black pepper, to taste
• 1 1/2 cups chopped green beans (fresh or frozen)
• 1 1/4 cups corn (fresh or frozen)
• 1 cup peas (fresh or frozen)

Instructions

1. In a large pot, heat olive oil over medium-high heat.
2. Add onions, carrots, and celery. Sauté for about 4 minutes, then add garlic and cook for another 30 seconds.
3. Pour in the broth and tomatoes. Stir in potatoes, parsley, bay leaves, thyme, salt, and pepper.
4. Bring everything to a boil, then add the green beans.
5. Lower heat to medium-low. Cover and simmer for 20–30 minutes, until the potatoes are nearly tender.
6. Add corn and peas. Cook for another 5 minutes.
7. Remove bay leaves, adjust seasoning, and serve warm.

Tips

• Amp up the herbs—try adding more thyme or extras like basil, oregano, rosemary, or Italian seasoning.
• Homemade broth or stock adds a big flavor boost.
• If using fresh corn, toss in the stripped cob while simmering for added sweetness.
• A parmesan rind simmered in the soup adds rich, savory depth—just remove it with the bay leaves.
• Garnish with grated parmesan and a drizzle of extra virgin olive oil, if desired.

Nutrition
Calories: 448kcal | Carbohydrates: 52g | Protein: 11g | Fat: 34g | Saturated Fat: 12g |
Cholesterol: 78mg | Sodium: 653mg | Potassium: 568mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1384IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg