📖 Instructions

1. Gather Your Ingredients: Start by gathering all the necessary ingredients. This will help streamline the cooking process and ensure you don't forget anything.
2. Chop the Vegetables: Dice the onion, carrots, and celery into small, even pieces. Mince the garlic. Uniformly sized vegetables ensure even cooking.
3. Sauté the Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the onions are translucent and the vegetables are slightly softened. Add the minced garlic and sauté for another minute until fragrant.
4. Add the Broth: Pour in the vegetable broth and bring to a boil. The broth forms the base of your soup, so choose a good quality one for the best flavor.
5. Add the Remaining Vegetables: Add the diced potatoes, chopped tomatoes, and any other vegetables you're using (such as zucchini, bell peppers, or green beans). Stir well to combine.
6. Season the Soup: Add the dried herbs (such as thyme, oregano, and bay leaf), salt, and black pepper. Adjust the seasoning to your taste. Remember, you can always add more, but you can't take it away!
7. Simmer the Soup: Reduce the heat to low, cover the pot, and let the soup simmer for about 20-25 minutes, or until the potatoes and other vegetables are tender.
8. Remove the Bay Leaf: Once the soup is cooked, remove the bay leaf. It has imparted its flavor, and you don't want anyone accidentally eating it.
9. Adjust Consistency: If you prefer a thicker soup, you can use an immersion blender to partially blend some of the soup. Be careful when blending hot liquids. Alternatively, you can mash some of the potatoes with a fork to thicken the soup.
10. Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley or a dollop of plain yogurt or sour cream, if desired. Serve hot with a side of crusty bread for dipping.