Ingredients

The following ingredients have 10 Servings
  • 2 tablespoons olive oil
  • 1 medium yellow onion, (chopped)
  • 3 carrots, (chopped)
  • 2 celery ribs, (chopped)
  • 5 cloves garlic, (minced)
  • 1 red bell pepper, (seeds removed and chopped)
  • 1 medium zucchini, (chopped)
  • 6 Yukon gold potatoes, (chopped (about 2 cups))
  • 3 (14.5 oz) cans vegetable broth
  • 28 oz diced tomatoes ((can use fire roasted tomatoes))
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups frozen green beans
  • 1 cup frozen corn
  • 1 cup frozen peas

Instruction

  • In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, and celery and cook for 5 minutes or until vegetables are tender. Add in the garlic, red pepper, zucchini, and potatoes. Cook for 3 minutes.
  • Add the vegetable broth, tomatoes, bay leaves, thyme, basil, salt, and pepper. Reduce heat to medium-low, cover, and let the soup simmer for 25-30 minutes, or until the potatoes are soft.
  • Stir in the green beans, corn, and peas and cook for 5-7 minutes, or until vegetables are cooked through.
  • Remove the bay leaves and season with additional salt and pepper, if necessary. Serve warm.