Hearty & Easy Homemade Vegetable SoupVeg

1

Chop the onion into bite-sized pieces. Smash and mince the garlic.

2

Finely chop the celery to avoid texture issues. Cut the carrots into half-moons. Peel and chop the potatoes into uniform, bite-sized pieces.

3

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onions and cook until translucent and beginning to brown.

4

Stir in the carrots, celery, and minced garlic. Cook for about five minutes, stirring occasionally, ensuring the garlic does not burn.

5

Add the diced tomatoes (including the liquid) and the fresh thyme.

6

Stir well and simmer for about 10 minutes to concentrate the flavors.

7

While the soup simmers, trim the ends of the fresh green beans and chop them into bite-sized pieces.

8

Pour in the vegetable stock. Add the chopped potatoes, chopped green beans, frozen corn, and bay leaves. Season with salt and pepper.

9

Bring the mixture to a boil, then reduce the heat to medium-low.

10

Partially cover the pot and simmer until the potatoes are cooked through (check for tenderness every 10 minutes).

11

Remove the bay leaves. Stir in the frozen peas and chopped fresh parsley. Once warmed through, serve immediately.