From The Chef’s Soup Kettle Recipe

From the Ladle

1. 1

   Sauté the Vegetables

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and continue to sauté for another minute until fragrant.

2. 2

   Add Root Vegetables

   Stir in the diced carrots, celery, and potatoes. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.

3. 3

   Pour in the Broth

   Add the vegetable broth to the pot, scraping the bottom to release any browned bits. Bring the mixture to a boil.

4. 4

   Incorporate Tomatoes and Seasonings

   Once boiling, add the canned diced tomatoes (including juice), green beans, corn, thyme, bay leaves, salt, and black pepper. Stir well to combine.

5. 5

   Simmer the Soup

   Reduce the heat to low and let the soup simmer uncovered for 20-25 minutes, or until the vegetables are tender.

6. 6

   Finish with Fresh Herbs

   Remove the bay leaves and stir in the chopped fresh parsley. Taste and adjust seasoning as necessary.

7. 7

   Serve

   Ladle the soup into bowls and serve hot, garnished with additional parsley if desired.