Vegetable Soup

Step 1

Heat a large stockpot or dutch oven over medium heat on the stovetop. Add oil. Once warm, add onion, carrot, celery and garlic. Season with salt and pepper. Cook 10 minutes or until vegetables are tender and fragrant, stirring occasionally.

Step 2

Uncover and stir in curry powder, Italian seasoning and lay leaves. Cook 1 minute, stirring constantly. Add in tomatoes, broth, potatoes, zucchini, green beans and corn. No need to defrost the corn, just throw it in frozen.

Step 3

Increase heat to high and bring to a boil. Cover and reduce to a simmer. Cook for about 25-30 minutes or until vegetables are tender. Remove from heat.

Step 4

Remove bay leaves and stir in lemon juice. Taste and season with additional salt and pepper, if needed

Step 5

Serve warm with fresh thyme and parsley for topping. Serve with crusty bread and crackers.