Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 cup green beans, cut into pieces
- 1 cup corn kernels
- 1 cup green peas
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 cup diced zucchini
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped
Method:
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5–6 minutes, until softened.
- Add the garlic and cook for 30 seconds.
- Stir in the potatoes, green beans, corn, peas, zucchini, and diced tomatoes.
- Pour in the vegetable broth and add the Italian seasoning, salt, pepper, paprika, and bay leaf.
- Bring to a boil, then reduce the heat and simmer for 25–30 minutes, or until the vegetables are tender.
- Remove the bay leaf and taste. Adjust the seasoning if needed.
- Stir in the fresh parsley and serve hot with crusty bread or cornbread. 🥕🥔🌽🥣