4 (14.5 oz) cans low-sodium chicken broth* or vegetable broth
2 (14.5 oz) cans diced tomatoes (undrained)
3 cups peeled and 1/2-inch thick diced potatoes (from about 3 medium)
1/3 cup chopped fresh parsley
2 bay leaves
1/2 tsp dried thyme
Salt and freshly ground black pepper
1 1/2 cups chopped frozen or fresh green beans
1 1/4 cups frozen or fresh corn
1 cup frozen or fresh peas
Instructions
Heat olive oil in a large pot over medium-high heat.
Add onions, carrots, and celery and saute 4 minutes then add garlic and saute 30 seconds longer.
Add in broth, tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste*.
Bring to a boil, then add green beans.
Reduce heat to medium-low, cover and simmer until potatoes are almst fully tender, about 20 – 30 minutes.
Add corn and peas and cook 5 minutes longer. Serve warm.
Notes
*For more flavor add in more dried herbs (or even triple the amount of thyme). Other good herbs to add include basil, oregano, marjoram, or Italian seasoning.
**Another option to add more flavor is to use a homemade chicken stock or vegetable broth
Optionally you can finish servings with grated parmesan and a splash of extra virgin olive oil.
