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Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion, diced carrots, and diced celery stalks. Sauté for 5 to 7 minutes, or until the vegetables begin to soften.

Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.

Pour in the vegetable broth, then stir in the undrained can of diced tomatoes, diced potatoes, dried thyme, dried oregano, and bay leaf.

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

Carefully remove and discard the bay leaf. Season the soup with salt and black pepper to taste. Adjust seasonings as needed.

Ladle the hot soup into bowls. Garnish each serving with fresh chopped parsley before serving.


Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion, diced carrots, and diced celery stalks. Sauté for 5 to 7 minutes, or until the vegetables begin to soften.

Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.

Pour in the vegetable broth, then stir in the undrained can of diced tomatoes, diced potatoes, dried thyme, dried oregano, and bay leaf.

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

Carefully remove and discard the bay leaf. Season the soup with salt and black pepper to taste. Adjust seasonings as needed.

Ladle the hot soup into bowls. Garnish each serving with fresh chopped parsley before serving.
