Hearty Garden Vegetable Soup

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, diced

Carrots

2 medium, diced

Celery

2 stalks, diced

Garlic

3 cloves, minced

Zucchini

1 medium, diced

Yellow squash

1 medium, diced

Bell pepper

1 medium, diced (any color)

Tomatoes

2 cups, diced (fresh or canned)

Vegetable broth

4 cups

Bay leaf

1

Dried thyme

1 teaspoon

Salt

to taste

Black pepper

to taste

Fresh parsley

1/4 cup, chopped (for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion, carrots, celery, and minced garlic. Sauté until the vegetables are slightly softened, about 5 minutes.
3. Stir in the diced zucchini, yellow squash, bell pepper, and tomatoes. Cook for an additional 5 minutes, allowing the flavors to meld.
4. Pour in the vegetable broth and add the bay leaf, dried thyme, salt, and black pepper. Increase the heat and bring to a boil.
5. Once boiling, reduce the heat and let the soup simmer uncovered for 20 minutes, or until all vegetables are tender.
6. Remove the bay leaf and stir in the fresh parsley just before serving.
7. Ladle the soup into bowls and enjoy hot, optionally garnished with extra parsley.