Ingredients:
2 1/2 tablespoons olive oil
1 1/2 cups (325 mL) finely chopped yellow onion
1 and 1/4 cups (315 mL) diced celery (about 3 stalks)
2 cups (500 mL) diced carrots (4 carrots)
4 cloves of garlic, minced
2 cans (7 cups) Knorr-style vegetable broth
2 cans (796 mL) diced tomatoes
3 cups (750 mL) diced potatoes
1/3 cup fresh parsley
2 bay leaves
1/2 teaspoon dried thyme
Salt and freshly ground pepper
1 1/2 cups (375 mL) green beans
1 1/4 cups (315 mL) corn kernels
1 cup (250 ml) peas
Preparation:
Heat olive oil in a large pot over medium heat.
Add onions, carrots and celery. Sauté for a few minutes.
Add garlic and continue to sauté for 30 seconds.
Add vegetable broth, tomatoes, potatoes, bay leaves, parsley and thyme.
Bring to a boil, then add the beans.
Simmer, covered, for 20 to 30 minutes or until potatoes are tender.
Add the peas and corn and simmer for another 5 minutes.
Remove bay leaves.
Serve!