📖 Instructions

1. Gather your ingredients: Chop 1 onion, 2 carrots, and 2 celery stalks into bite-sized pieces. Mince 2 cloves of garlic. Have 4 cups of vegetable broth ready.
2. Sauté the aromatics: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the onion becomes translucent. Don't rush this step; it builds the flavor base of the soup.
3. Add garlic and herbs: Stir in the minced garlic and 1 teaspoon of dried thyme. Cook for another minute until fragrant, being careful not to burn the garlic. Burnt garlic will ruin the whole pot!
4. Pour in the broth: Pour in 4 cups of vegetable broth. Bring the mixture to a simmer.
5. Add remaining vegetables: Add 1 cup of chopped potatoes, 1 cup of green beans, and 1 cup of corn (fresh or frozen). You can also add any other vegetables you like, such as spinach, kale, or peas.
6. Simmer: Reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the vegetables are tender. Keep an eye on the liquid level; add more broth or water if needed.
7. Season: Season the soup with salt and pepper to taste. A pinch of red pepper flakes can also add a nice kick!
8. Serve: Ladle the soup into bowls. Garnish with fresh parsley or a dollop of plain yogurt, if desired. A crusty piece of bread on the side is always a welcome addition.