1. Sauté the vegetables:

In a large pot, heat the olive oil over medium heat.

Add the chopped onion and garlic, sauté for about 2-3 minutes until they become soft and fragrant.

1. Add the vegetables:

Add the carrots, celery, and potatoes to the pot. Stir well and cook for another 5-7 minutes, stirring occasionally.

1. Add the broth and seasonings:

Pour in the vegetable broth, diced tomatoes (with their juice), zucchini, green beans, and corn.

Stir in the thyme, oregano, bay leaf, salt, and pepper.

1. Simmer:

Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the vegetables are tender.

1. Adjust seasoning and garnish:

Taste and adjust seasoning with more salt and pepper if needed.

Remove the bay leaf before serving.

Garnish with fresh parsley.

1. Serve:

Ladle the hot vegetable soup into bowls and enjoy! You can serve it with crusty bread for a more filling meal.

Optional Add-ins:

• Add cooked beans (like kidney or cannellini beans) for extra protein.
• A handful of spinach or kale can be added in the last few minutes for extra nutrients.
• You can also toss in some pasta or rice to make the soup even heartier.

This hearty vegetable soup is versatile, comforting, and loaded with flavors. Perfect for cold days or when you want a wholesome, nourishing meal!