Vegetable Soup

Instructions

1. 1

   Sauté the Mirepoix

   • Heat the olive oil in a large pot or Dutch oven over medium heat.
   • Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 6-8 minutes, until the vegetables have softened but not browned.
2. 2

   Bloom Aromatics

   • Stir in the minced garlic, dried thyme, and dried oregano. Cook for 1 minute more, until fragrant.
3. 3

   Build and Simmer the Soup Base

   • Pour in the vegetable broth and the undrained diced tomatoes. Add the cubed potatoes, bay leaf, kosher salt, and black pepper. Stir to combine.
   • Increase the heat to bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for 10-15 minutes, or until the potatoes are just beginning to become tender when pierced with a fork.
4. 4

   Add Remaining Vegetables

   • Stir in the green beans, corn, and peas (they can be added directly from frozen).
   • Return the soup to a simmer and cook, uncovered, for another 5-7 minutes, until all vegetables are tender but not mushy.
5. 5

   Final Touches and Serving

   • Remove the pot from the heat and discard the bay leaf.
   • Taste the soup and adjust the seasoning with more salt and pepper if needed.
   • Stir in the fresh parsley. Ladle into bowls and serve hot.