- 2 tbsp olive oil
- 1 medium yellow onion, chopped
- 3 carrots, chopped
- 2 celery ribs, chopped
- 5 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 medium zucchini, chopped
- 6 Yukon Gold potatoes, chopped (about 2 cups)
- 3 (14.5 oz) cans vegetable broth (43.5 oz total)
- 1 (28 oz) can diced tomatoes
- 2 bay leaves
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 1/2 cups frozen green beans
- 1 cup frozen corn
- 1 cup frozen peas
- In a large pot, heat the olive oil over medium-high heat. Add the onion, carrot and celery; cook five minutes or until vegetables are tender.
- Add garlic, red pepper, zucchini and potatoes; cook three minutes.
- Add the broth, tomatoes, bay leaves, thyme, basil, salt and pepper. Reduce heat to medium-low, cover, and simmer 25-30 minutes, or until the potatoes are soft.
- Stir in the green beans, corn and peas and cook 5-7 minutes, or until vegetables are cooked through.
- Remove the bay leaves and season with additional salt and pepper if needed.
Yield: About 10 servings