A healthy vegetable soup perfect for a light dinner and fall season comfort meal.

Scale

2 tablespoons extra virgin olive oil

1 medium onion, diced

4 medium carrots, peeled and sliced

3 celery ribs, sliced

4 garlic cloves, minced

2 teaspoons Italian seasoning

1 teaspoon kosher salt

1/2 teaspoon black pepper

3 Yukon gold potatoes, peeled and diced

1 1/2 cups green beans

2 cans diced tomatoes

2 bay leaves

6–8 cups vegetable broth

1 cup frozen corn

1 cup frozen peas

2–3 tablespoons lemon juice

1/4 cup parsley

1. Heat oil and sauté onion, carrots, celery for 4-5 minutes

2. Add garlic, seasoning, salt, pepper and cook 30 seconds

3. Add potatoes, beans, tomatoes, bay leaves, broth and bring to boil

4. Simmer 20 minutes until potatoes are tender

5. Add corn and peas, cook 5-7 minutes

6. Turn off heat, add lemon juice and parsley

7. Serve warm

Adjust broth for desired thickness

Use fresh vegetables for best flavor

Store leftovers in fridge up to 5 days