you might never go wrong with this yummy soup.
Its warm and comforting perfect for the fall season.
I have already made this a couple of times, and it never disappoints.
Image by Preppy Kitchen via YouTube
Read on or watch the video below for full instructions.
Once hot, add the onion and cook for about 10 to 15 minutes until it starts to brown.
Next, add the carrots, celery, and garlic and let them cook for about 5 minutes.
Turn the heat to low if anything starts to stick or burn.
Step 2:
Add the diced tomatoes, thyme, and black pepper to the Dutch oven.
Let it simmer, while stirring occasionally for 10 minutes or until a little bit dry.
Add the potatoes, green beans, corn, bay leaves, and 1 teaspoon of salt.
Let it come to a boil.
Step 4:
Turn the heat to medium-low, then partially cover it.
Let it simmer for until 20 to 30 minutes or until the potatoes are tender.
Make a taste test and add more salt if needed.
Lastly, add the peas and cook for 10 minutes.
Mix the parsley just before serving.
