How to make a thick soup with carrots, corn, peas and green beans

Ingredients

• 3 tablespoons of olive oil;
• 1 onion;
• 4 carrots;
• 3 stalks of celery;
• 4 cloves of garlic;
• 1 200 ml of water;
• 2 vegetable or chicken broth cubes;
• 3 tomatoes;
• 3-4 potatoes;
• ¼ a bunch of parsley;
• 2 bay leaves;
• ½ teaspoon dried thyme;
• salt - to taste;
• ground black pepper - to taste;
• 200 g of frozen or fresh green beans;
• 200 g of frozen or fresh corn;
• 150 g of frozen or fresh green peas.

Preparation

In a saucepan or pot, heat the oil over medium heat. Lay the diced onions, carrots and celery and fry for 4 minutes, stirring occasionally. Add the chopped garlic and mix.

Peel the tomatoes and cut into cubes. Pour in water, add broth cubes, tomatoes, sliced ​​potatoes, chopped parsley, bay leaves and spices. Bring to a boil and add the string beans.

Reduce heat and cook for another 20-30 minutes until the potatoes are ready. 5 minutes before the end of cooking, place corn and peas in a saucepan.