Delicious Sautéed Vegetable Soup with Fresh Indiana Veggies

Ingredients

• 2 tablespoons olive oil (30 mL)
• 1 medium onion, diced (about 1 cup / 150 g)
• 2 cloves garlic, minced
• 1 large carrot, sliced (about 1 cup / 130 g)
• 1 large zucchini, diced (about 1 cup / 200 g)
• 1 red bell pepper, diced (about 1 cup / 150 g)
• 1 cup fresh green beans, trimmed and cut into 1-inch pieces (150 g)
• 4 cups vegetable broth (1 L)
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
• 1 cup cherry tomatoes, halved (150 g)
• Salt and pepper to taste
• Optional: Fresh basil or parsley for garnish