Hearty Vegetable Soup

Instructions

1. 1

   Sauté the aromatics

   • Heat olive oil in a large pot or Dutch oven over medium heat.
   • Add the chopped onion and cook until softened, about 5-6 minutes.
   • Stir in the minced garlic and cook for another minute until fragrant.
2. 2

   Add vegetables and liquids

   • Add the diced carrots, celery, and potatoes to the pot. Stir to combine.
   • Pour in the no-salt-added diced tomatoes (with their juice) and the vegetable broth.
   • Add the dried thyme, oregano, bay leaf, and black pepper. Stir everything together.
3. 3

   Simmer the soup

   • Bring the soup to a boil, then reduce the heat to low.
   • Cover the pot and let it simmer for 15-20 minutes, or until the potatoes and carrots are tender.
   • Add the green beans and cook for another 5 minutes until they are tender-crisp.
4. 4

   Finish and serve

   • Remove the pot from the heat and discard the bay leaf.
   • Stir in the fresh parsley.
   • Taste the soup and add the 1/4 tsp of salt only if needed.
   • Ladle into bowls and serve warm.