Prepare the Vegetables:
Dice, slice, and chop all the vegetables as indicated.
Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat.
Add the diced onion and cook until it becomes translucent, about 5 minutes.
Add the minced garlic and cook for another 1 minute, until fragrant.
Cook the Vegetables:
Add the carrots, celery, and bell pepper to the pot. Cook for about 5 minutes, stirring occasionally.
Stir in the potatoes, zucchini, and green beans. Cook for an additional 5 minutes.
Add the Liquids and Seasonings:
Pour in the diced tomatoes (with their juice) and vegetable broth.
Add the bay leaf, dried thyme, and dried basil.
Season with salt and pepper to taste.
Simmer:
Bring the soup to a boil, then reduce the heat to low.
Cover and let it simmer for about 20-30 minutes, or until all the vegetables are tender.
Add Optional Vegetables:
If using, add the frozen corn and peas during the last 5 minutes of cooking.
Final Touches:
Remove the bay leaf.
Adjust seasoning with salt and pepper if needed.
Serve:
Ladle the soup into bowls and garnish with fresh parsley if desired.
Enjoy your homemade vegetable soup! It’s great on its own or served with a side of crusty bread.
