SEPC "It's All About The Vegetable" Soup - Where The Food Comes From

Ingredients

• 1 medium fresh yellow onion, (diced)
• 3 medium fresh carrots, (peeled and cut into ¼ inch rounds)
• 3 fresh celery stalks, (cut into ¼ inch pieces)
• 3 fresh garlic cloves, (minced)
• 2 tablespoons olive oil
• 1½ teaspoons salt, (add more as needed)
• ¼ teaspoon freshly ground black pepper
• 2 bay leaves
• 1½ teaspoons fresh thyme, (finely chopped)
• 1 can (28 ounces) canned tomatoes
• 6 cups low-sodium vegetable or chicken broth
• 8 ounces fresh zucchini, (cut into ½ inch pieces)
• 4 ounces fresh green beans, (trimmed and cut into 1 inch pieces)
• 10 - 12 fresh sprigs parsley, (finely chopped)
• 1 cup frozen peas
• 1 cup fresh corn kernels