Ingredients
2 potatoes, diced
1 cup green beans, trimmed and cut
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
3 carrots, sliced
2 celery stalks, chopped
1 bell pepper, diced
1 can (14.5 oz) diced tomatoes
6 cups vegetable or chicken broth
1 teaspoon dried thyme
1 teaspoon dried basil
1 bay leaf
Salt and pepper to taste
Optional: 1 cup cooked beans (e.g., kidney beans or chickpeas), 1 cup corn, or 1 cup small pasta
Instructions
Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Cook until the onion is translucent and fragrant, about 5 minutes.
Cook Vegetables: Add the sliced carrots, chopped celery, diced potatoes, green beans, and bell pepper. Stir occasionally and cook for about 5 minutes to slightly soften the vegetables.
Add Tomatoes and Broth: Pour in the diced tomatoes with their juice and the broth. Stir to combine and bring to a boil.
Simmer: Reduce heat to low, add the dried thyme, dried basil, and bay leaf. Cover the pot and let it simmer for 20-30 minutes, or until the vegetables are tender.
Season and Add Optional Ingredients: Taste the soup and season with salt and pepper. If desired, add cooked beans, corn, or pasta, and simmer for an additional 5-10 minutes until heated through.
Enjoy.