Vegetable Soup (Print Version)

# Ingredients:

01 - 2 tablespoons olive oil.
02 - 1 1/2 cups chopped yellow onion.
03 - 2 cups chopped carrots.
04 - 1 1/4 cups chopped celery.
05 - 4 cloves garlic, minced.
06 - 4 (14.5 oz) cans low-sodium broth.
07 - 2 (14.5 oz) cans diced tomatoes.
08 - 3 cups diced potatoes.
09 - 1/3 cup fresh parsley.
10 - 2 bay leaves.
11 - 1/2 teaspoon dried thyme.
12 - Salt and pepper to taste.
13 - 1 1/2 cups green beans.
14 - 1 1/4 cups corn.
15 - 1 cup peas.

# Instructions:

01 - Cook onions, carrots, celery in oil 4 minutes, add garlic 30 seconds.
02 - Stir in broth, tomatoes, potatoes, herbs and seasonings.
03 - Bring to boil, add green beans, reduce heat and simmer 20-30 minutes.
04 - Add corn and peas, cook 5 more minutes until tender.

# Notes:

01 - Makes 15 cups of soup.
02 - Can use fresh or frozen vegetables.
03 - Can add more herbs for extra flavor.

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