Ingredients

• 2 1/2 Tbsp olive oil
• 1 1/2 cups chopped yellow onion (1 medium)
• 2 cups peeled and chopped carrots (about 4)
• 1 1/4 cups chopped celery (about 3)
• 4 cloves garlic, minced
• 4 (14.5 oz) cans low-sodium chicken broth
• 2 (14.5 oz) cans diced tomatoes (undrained)
• 3 cups peeled and 1/2-inch thick diced potatoes (from about 3 medium)
• 1/3 cup chopped fresh parsley
• 2 bay leaves
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper
• 1 1/2 cups chopped frozen or fresh green beans
• 1 1/4 cups frozen or fresh corn
• 1 cup frozen or fresh peas

Directions

• Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery and saute 3 – 4 minutes then add garlic and saute 30 seconds longer. Pour in broth (if you want lesser ratio of broth use 3 cans then only 3/4 cup of the 4th can) and add tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste. Bring to a boil, then add green beans, reduce heat to medium-low, cover and simmer until potatoes are tender, about 20 – 30 minutes, then add corn and peas and cook 5 minutes longer. Serve warm.

Recipe Source: Cooking Classy