Vegetable Soup

Step 1

In a large Dutch oven, heat the olive oil over medium-high heat. Add the onion. Cook, stirring frequently until the onions start to brown, about 10 to 15 minutes. Stir in the carrots, celery, and garlic, and cook for 5 minutes. (Reduce the heat if anything is starting to stick and burn, but browned caramelized bits are good!)

Step 2

Add the diced tomatoes, thyme, and black pepper. Simmer, stirring occasionally, for 10 minutes or until most of the liquid has evaporated.

Step 3

Pour in the broth, scraping the bottom of the pot with your spoon to loosen any vegetables that may have stuck. Stir in the potatoes, green beans, corn, bay leaves, and 1 teaspoon salt. Bring to a boil.

Step 4

Reduce the heat to medium-low. Partially cover and simmer until the potatoes are tender, about 20 to 30 minutes. Taste and add more salt, if needed. Stir in the peas. Cook for 10 minutes. Stir in the parsley just before serving.