Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 medium yellow onion, diced (150g)
  • 3 medium carrots, sliced into rounds (120g)
  • 3 stalks celery, sliced (100g)
  • 4 cloves garlic, minced (12g)
  • 2 large russet potatoes, cubed (400g)
  • 1 cup (150g) frozen peas
  • 1 cup (160g) corn kernels
  • 1 can (14.5 oz / 411g) diced tomatoes, with juices
  • 2 tbsp (32g) tomato paste
  • 6 cups (1.4L) vegetable broth, low sodium
  • 1 tsp (5g) dried thyme
  • 1 tsp (5g) dried oregano
  • 1 bay leaf
  • 1 tbsp (15ml) lemon juice
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the butter or oil in your Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 6-8 minutes until the onions are translucent and the carrots have softened slightly.
  2. Stir in the garlic and tomato paste, cooking for another 2 minutes until the paste turns a deep brick-red and smells nutty.
  3. Pour in the vegetable broth and add the diced tomatoes, cubed potatoes, thyme, oregano, and the bay leaf.
  4. Increase the heat to bring the liquid to a gentle boil, then immediately reduce to low. Cover with the heavy lid and simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
  5. Stir in the frozen peas and corn, cooking for only 3-5 minutes to maintain their vibrant color.
  6. Remove the bay leaf. Stir in the lemon juice (or vinegar) and season with salt and pepper.