• Olive oil: 2 tablespoons
  • Potatoes: 2 medium peeled and cubed
  • Garlic: 3 cloves minced
  • Zucchini: 1 large diced
  • Vegetable broth: 6 cups
  • Celery stalks: 2 diced
  • Peas: 1 cup frozen or fresh
  • Canned diced tomatoes: 14.5 ounces 1 can, with juice
  • Bay leaves: 2
  • Dried thyme: 1 teaspoon
  • Green beans: 1 cup trimmed and cut into 1-inch pieces
  • Carrots: 2 large peeled and diced
  • Salt and pepper: to taste
  • Parsley: fresh chopped for garnish
  • Corn: 1 cup frozen or fresh
  • Onion: 1 large diced


Sauté the Base Vegetables:

  • In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté until the vegetables begin to soften, about 5 minutes.
  • Add the minced garlic and cook for another minute until fragrant.

Add the Remaining Vegetables:

  • Stir in the zucchini and green beans. Cook for about 3-4 minutes.
  • Add the canned diced tomatoes with their juice, stirring to combine.

Simmer the Soup:

  • Pour in the vegetable broth and bring the mixture to a boil. Add the cubed potatoes, corn, peas, bay leaves, and dried thyme. Season with salt and pepper to taste.
  • Reduce the heat to a simmer and cover the pot. Let the soup cook for about 20-30 minutes, or until the potatoes are tender.

Final Adjustments:

  • Once the vegetables are all tender, remove the bay leaves. Taste the soup and adjust the seasoning with more salt and pepper if needed.


  • Ladle the soup into bowls and garnish with fresh chopped parsley.
  • Serve hot with crusty bread on the side for dipping.

By Admin

Leave a Reply

Your email address will not be published. Required fields are marked *