Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 1 bell pepper (any color), diced
• 2 cups potatoes, peeled and cubed
• 1 zucchini, diced
• 1 cup green beans, chopped (fresh or frozen)
• 1 can (14.5 oz) diced tomatoes (with juice)
• 4 cups vegetable broth (or chicken broth for added flavor)
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup frozen corn (optional)
• 1 cup frozen peas (optional)
• Fresh parsley for garnish (optional)

Preparation

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1. Prepare the Vegetables:
   • Dice, slice, and chop all the vegetables as indicated.
2. Sauté the Aromatics:
   • In a large pot, heat the olive oil over medium heat.
   • Add the diced onion and cook until it becomes translucent, about 5 minutes.
   • Add the minced garlic and cook for another 1 minute, until fragrant.
3. Cook the Vegetables:
   • Add the carrots, celery, and bell pepper to the pot. Cook for about 5 minutes, stirring occasionally.
   • Stir in the potatoes, zucchini, and green beans. Cook for an additional 5 minutes.
4. Add the Liquids and Seasonings:
   • Pour in the diced tomatoes (with their juice) and vegetable broth.
   • Add the bay leaf, dried thyme, and dried basil.
   • Season with salt and pepper to taste.
5. Simmer:
   • Bring the soup to a boil, then reduce the heat to low.
   • Cover and let it simmer for about 20-30 minutes, or until all the vegetables are tender.
6. Add Optional Vegetables:
   • If using, add the frozen corn and peas during the last 5 minutes of cooking.
7. Final Touches:
   • Remove the bay leaf.
   • Adjust seasoning with salt and pepper if needed.
8. Serve:
   • Ladle the soup into bowls and garnish with fresh parsley if desired.

Enjoy your homemade vegetable soup! It’s great on its own or served with a side of crusty bread.