Vegetable Soup

preppykitchen.com

Maggie Mae

3 tablespoons olive oil

1 yellow onion chopped

3 carrots peeled and chopped

2 celery stalks chopped

6 garlic cloves minced

1 can diced tomatoes (28-ounce/794g)

¾ teaspoon ground black pepper

1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme

6 cups low-sodium vegetable broth (1440ml)

1 pound potatoes diced (450g)

2 cups chopped fresh green beans or frozen green beans (260g)

1½ cups fresh or frozen corn (214g)

2 bay leaves

1 to 2 teaspoons salt

1½ cups frozen peas (200g)

¼ cup chopped fresh parsley

Note: Ingredients may have been altered from the original.

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