Ingredients:
- 1 onion, chopped
- 6 garlic cloves, minced
- 3 celery stalks, chopped
- 3 carrots, chopped
- 3 potatoes, chopped
- 2 (14 oz) cans diced tomatoes
- 1 tbsp fresh thyme, minced
- 2 cups green beans, trimmed and chopped
- 1 1/2 cups frozen corn kernels
- 1 1/2 cups frozen peas
- 6 cups vegetable stock
- 3 tbsp olive oil
- Salt and pepper to taste
- 2 bay leaves
- Chopped parsley for garnish (optional)
Instructions:
- Heat olive oil in a large pot over medium-high heat. Add chopped onions and sauté until translucent and slightly browned, about 10 minutes.
- Add garlic, celery, and carrots. Cook for another 5 minutes, stirring occasionally.
- Stir in the diced tomatoes, fresh thyme, and vegetable stock. Bring to a boil.
- Add the chopped potatoes, green beans, corn kernels, and bay leaves. Reduce heat to medium-low, partially cover, and simmer for 10-30 minutes or until potatoes are cooked through, depending on their thickness.
- Season with salt and pepper to taste. Adjust seasoning as needed.
- Add frozen peas and continue cooking for an additional 5 minutes until peas are heated through.
- Remove bay leaves from the soup.
- Garnish with chopped parsley if desired.
- Serve hot and enjoy your delicious vegetable soup!
Tips:
- Feel free to add or substitute vegetables based on your preferences.
- Fresh herbs like parsley or dill can enhance the flavor of the soup.
- Experiment with additional spices or sauces for added flavor variation.
