Ingredients
- 2 1/2 Tablespoons (38 mL) olive oil
- 1 medium onion, chopped
- 2 cups (about 4) carrots, peeled and chopped
- 1 1/4 cups (about 3 stalks) celery, chopped
- 4 cloves garlic, minced
- 8 cups (2 liters) low-sodium chicken or vegetable broth (or use 4, 14.5 oz. cans)
- 2 cans (14.5 ounces/800 g total) diced tomatoes, undrained
- 3 cups (about 3 medium sized) potatoes, peeled and diced 1/2" thick
- 2 bay leaves
- 2 teaspoons (10 mL) dried Italian seasoning (or use whatever dried or fresh herbs you like)
- salt and ground black pepper, to taste
- 1 1/2 cups (225 g) frozen or fresh green beans, chopped
- 1 1/4 cups (220 g) frozen or fresh corn
- 1 cup (150 g) frozen or fresh peas
Instructions
- Heat olive oil in a large stock pot over medium heat. Add the onions, carrots, and celery and saute for 3-4 minutes. Add the garlic and saute another 30 seconds to a minute.
- Pour in the broth (for a chunkier soup, use less broth, maybe only 6 cups; you can always add more later), and add the tomatoes, potatoes, bay leaves, Italian seasoning, and season with salt and pepper to taste. Bring the soup to a boil then add the green beans. Cover the pot and reduce the heat to a simmer over medium-high. Cook until the potatoes are tender, about 20-30 minutes.
- Add the peas and corn and heat an additional 5 minutes. Serve hot with crackers, if desired.
