Vegetable Soup

2 Tbsp cooking oil

1 ½ cups chopped yellow onion (1 medium)

2 TB minced garlic

1 cup peeled and chopped carrots

32 ounces low-sodium vegetable stock

2 (14.5 oz) cans diced tomatoes with Basil, Garlic & Oregano (undrained)

3 medium potatoes, peeled and diced

1 14 oz can green beans

1 14 oz can corn

1 14 oz can peas

2 bay leaves

½ tsp dried thyme

Salt

Ground Black Pepper

Heat cooking oil in a large pot over medium-high heat.

Sauté chopped onion for a few minutes, then add chopped carrots. Sauté for about 5 minutes.

Add diced potatoes and then minced garlic. Sauté for another few minutes.

Add tomatoes, green beans, and corn. Mix well.

Pour vegetable stock.

Add bay leaves, thyme and season with salt and pepper to taste.

Bring to a boil.

Reduce heat to medium-low, cover and simmer until potatoes are almost fully tender, about 20 to 30 minutes.

Add peas and cook 5 minutes longer.

Serve warm with a roll.

You can add Navy Beans, White Beans or even Black Beans. Just drain and rinse them before adding them to the soup.

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