3 cups peeled and ½-inch thick diced potatoes (from about 3 medium)
⅓ cup chopped fresh parsley
2 bay leaves
½ tsp dried thyme
freshly ground black pepper, to taste
1½ cups chopped frozen or fresh green beans
1¼ cups frozen or fresh corn
1 cup frozen or fresh peas
Instructions
Heat olive oil in a large pot over medium heat. Once hot, add onions, carrots, and celery; saute 4 minutes. Add garlic and saute 30 seconds longer, stirring constantly.
Add in broth tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste. Bring to a boil; stir in green beans.
Reduce heat to medium-low, cover and simmer until potatoes are tender, about 20-30 minutes, then add corn and peas and cook 5 minutes longer. Serve hot.