Very Veggie Soup

There's nothing better on a cold rainy day than a nice warm bowl of delicious soup.  I came across this recipe over a year ago and it has become one of my family's favorite dinners since then.  Even my 18-month-old loves it and doesn't complain when he sees it in his bowl the next night for leftovers.  It's healthy, it's delicious, your wallet will love it and it's easy!  I love looking down and seeing all those vegetables.

We love to eat this with any kind of roll or cracker and cheese.  The French Bread Roll recipe I posted a few days ago goes perfectly. 

Very Veggie Soup
Yield: About 8 servings

Ingredients
2 1/2 tablespoons olive oil
1 1/2 cups chopped yellow onion (1 medium)
2 cups peeled and chopped carrots (about 4 medium)
1 1/4 cups chopped celery
4 cloves minced garlic
4 (14.5 oz) cans chicken or vegetable broth
3 cups peeled and diced potatoes (about 3 medium)
1 teaspoon dried parsley
2 bay leaves
1/2 teaspoon dried thyme
Salt and freshly ground pepper
1 1/4 cups frozen or fresh corn
1 cup frozen or fresh peas

Directions
Heat olive oil in a large pot over medium heat.  Add onions, carrots and celery.  Sauté for 3-4 minutes then add garlic and sauté another 30 seconds.  Pour in broth and add potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste.  Bring to a boil then reduce heat to medium-low, cover and simmer until potatoes are tender, about 20 minutes.  Add corn and peas and cook for another 5 minutes.  Serve warm. 

Source: Adapted slightly from cookingclassy.com.  She also adds a few cans of diced tomatoes and green beans.  My family doesn't love diced tomatoes from a can and I don't love long great beans with all the chopped veggies.