Food Easy Lunch Dinners

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Ingredients

2 Tbsp olive oil

1 1/2 cups chopped yellow onion (1 medium)

2 cups peeled and chopped carrots (about 5)

1 1/4 cups chopped celery (about 3)

4 cloves garlic , minced

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.

Recipe Notes

 *For more flavor add in more dried herbs as desired. Other good herbs to add include basil, oregano, marjoram, or Italian seasoning.

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