Heat the oil in a dutch oven or large pot over medium-high heat. Add the onion, celery, carrots, bell pepper, and garlic. Cook, stirring occasionally, about 3 minutes.
Add the vegetable broth, water, potatoes, thyme, bay leaves, 1 tsp salt, and 1/2 tsp fresh ground pepper.
Bring to a boil then reduce heat to medium-low. Cover and simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
Stir in the green beans and corn, cover and cook 10 more minutes. Add salt and pepper to taste.
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