Vegetables

• 2 tablespoon olive oil
• 1.5 cups chopped yellow onion (1 medium)
• 2 cups peeled and chopped carrots (about 5)
• 1.25 cups chopped celery (about 3)
• 4 cloves garlic minced
• 4 cans (14.5 oz) low-sodium chicken broth or vegetable broth
• 2 cans (14.5 oz) diced tomatoes (undrained)
• 3 cups peeled and diced potatoes (about 3 medium, ½-inch thick)
• ⅓ cup chopped fresh parsley
• 2 pieces bay leaves
• 0.5 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• Salt and freshly ground black pepper to taste
• 1.5 cups chopped frozen or fresh green beans
• 1.25 cups frozen or fresh corn
• 1 cup frozen or fresh peas