Eat-Your-Vegetables Soup

1 Tbsp. olive oil
1 1/2 cups chopped onion
2 cups peeled and chopped carrots
1 1/4 cups chopped celery
4 cloves garlic, minced
4 (14.5 oz.) cans low-sodium chicken broth
2 (14.5 oz.) cans diced tomatoes
3 cups peeled and chopped potatoes
1/4 cup chopped fresh parsley
1 bay leaf
1/2 tsp. dried thyme
1 1/2 cups chopped fresh or frozen green beans
1 1/4 cups fresh or frozen corn
1 cup fresh or frozen peas

Heat olive oil in a large Dutch oven. Add onions, carrots and celery and sauté about 5 minutes. Add garlic and sauté another minute. Add broth, tomatoes, potatoes, parsley, bay leaf and thyme. Season to taste with salt and pepper and bring to a boil. Add green beans, reduce heat to low, cover and simmer about 20-30 minutes or until potatoes are tender. Add corn and peas and cook 5 minutes more.

Serves 8
WW PP per serving: 4