Healthy thick soup with carrots, corn, peas and green beans

Ingredients

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

Cooking

In a saucepan or sauté pan, heat the oil over medium heat. Put onion, carrots and celery, diced and fry for 4 minutes, stirring occasionally. Add chopped garlic and mix.

Peel the tomatoes and dice. Pour in water, add bouillon cubes, tomatoes, chopped potatoes, chopped parsley, bay leaves and spices. Bring to a boil and add the green beans.

Reduce heat and simmer another 20–30 minutes until potatoes are ready. 5 minutes before the end of cooking, put the corn and peas in the pan.

Thanks for a view.