Vegetable Soup

Ingredients

• 2 tbsp olive oil
• 1.5 cups onion – chopped
• 1.5 cups carrots – sliced
• 1 cups celery – sliced
• 4 cloves garlic – minced
• 1 tsp dried thyme
• 28 ounces canned diced tomatoes – undrained
• 6 cups vegetable broth
• 2 cups yukon gold potatoes – diced 0.5-inch
• 1 leaf bay leaf
• 1.5 cups green beans – cut into 1-inch pieces
• 2 cups green cabbage – shredded
• 1.5 cups zucchini – diced
• 1 cups frozen corn
• 1 cups frozen peas
• 1.5 tsp kosher salt
• 0.5 tsp black pepper – freshly ground
• fresh parsley – chopped (for serving)

Instructions

1. Prep the vegetables: chop the onion, slice the carrots and celery, mince the garlic, dice the potatoes and zucchini, cut the green beans into 1-inch pieces, and shred the cabbage.
2. Heat the olive oil in a large pot over medium heat until shimmering, 1–2 minutes.
3. Add the onion, carrots, and celery; cook, stirring occasionally, until softened and lightly golden at the edges, 7–8 minutes.
4. Stir in the garlic and dried thyme; cook until fragrant, 30–60 seconds.
5. Add the canned diced tomatoes with their juices, vegetable broth, potatoes, and the bay leaf; bring to a boil over medium-high heat.
6. Reduce to a gentle simmer and cook for 10 minutes.
7. Add the green beans and cabbage; simmer until starting to soften, 10 minutes.
8. Stir in the zucchini, corn, and peas; simmer until all vegetables are tender, 5–8 minutes.
9. Stir in the kosher salt and black pepper; taste and adjust seasoning as needed. Discard the bay leaf.
10. Ladle into bowls and sprinkle with parsley (if using). Serve hot.