Soup Of The Week Recipe

Soup Preparation

1. 1

   Sauté Vegetables

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute.

2. 2

   Add Remaining Vegetables

   Add the diced carrots, celery, and potatoes to the pot. Stir to combine and let cook for another 5 minutes.

3. 3

   Simmer the Soup

   Pour in the vegetable broth and canned tomatoes. Add the thyme, bay leaf, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer for 25-30 minutes, or until vegetables are tender.

4. 4

   Finish and Serve

   Remove the bay leaf and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.