| 2 | leaves | bay leaves |
| 2 | tbsp | olive oil |
| 1 | unit | yellow onion, chopped |
| 5 | unit | carrots, peeled and chopped |
| 2 | unit | celery, chopped |
| 4 | clove | garlic, minced |
| 3.63 | lb | vegetable broth |
| 3 | unit | potatoes, peeled and diced |
| 1.81 | lb | canned diced tomato |
| 0.33 | cup | parsley, chopped |
| 0.5 | tsp | thyme |
| 1 | taste | salt |
| 1 | taste | black pepper |
| 2 | cup | frozen green beans |
| 2 | cup | frozen corn |
| 1 | cup | frozen peas |
Heat olive oil in a large pot over medium-high heat.
Add onions, carrots, and celery and saute 4 minutes then add garlic and saute 30 seconds longer.
Add in broth, tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste.*
Bring to a boil, then add green beans.
Reduce heat to medium-low, cover and simmer until potatoes are almost fully tender, about 20 - 30 minutes.
Add corn and peas and cook 5 minutes longer. Serve warm.