Ingredients:

  • 2 tbsp olive oil (30 ml)
  • 1 large onion, chopped (approx. 200g)
  • 2 carrots, chopped (approx. 150g)
  • 2 celery stalks, chopped (approx. 100g)
  • 4 cloves garlic, minced
  • 8 cups vegetable broth (2 liters), low-sodium preferred
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • Salt and freshly ground black pepper to taste
  • 1 cup diced potatoes (approx. 150g) Yukon Gold or Russet
  • 1 cup chopped green beans (approx. 100g)
  • 1 cup corn kernels (fresh or frozen, approx. 150g)
  • 1 cup peas (fresh or frozen, approx. 120g)
  • 1/2 cup chopped fresh parsley
  • Lemon wedges, for serving (optional)

Instructions:

  1. Heat olive oil in the stockpot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add garlic and cook for 1 minute more, until fragrant.
  2. Pour in the vegetable broth. Add bay leaves, thyme, and rosemary. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
  3. Add the diced potatoes to the simmering broth. Cook for 10 minutes, or until slightly tender.
  4. Add green beans, corn, and peas to the soup. Cook for another 5-7 minutes, or until the vegetables are tender-crisp.
  5. Stir in the fresh parsley. Remove bay leaves before serving. Adjust seasoning to taste. Serve hot with a squeeze of lemon, if desired.