This recipe is FULL of vegetables and warms your tummy right up! Slice up a fresh baguette to go with your soup and you’ve got a perfect cold weather meal that your family will love!
Heat oil in a Dutch oven or large pot on medium-high heat.
Cook carrots for 5 minutes. Add the onions and celery and cook for another 5 minutes. Add the garlic and potatoes and cook for 1 more minute.
Add the broth, diced tomatoes, salt, pepper, oregano, thyme, and bay leaves and bring to a boil.
Reduce heat to low and add green beans, corn, and peas. Cover and simmer. Cook until the vegetables are fork-tender, especially the carrots and potatoes, about 30 minutes.
Serve warm and enjoy!
Recipe Notes
Serve with a fresh, sliced baguette. Any combination of fresh or frozen vegetables will work.