Garden Vegetable Soup

Ingredients: 2 tablespoons olive oil1 large onion, chopped2 carrots, sliced2 celery stalks, sliced2 cloves garlic, minced2 medium potatoes, peeled and diced1 cup green beans, cut into pieces1 cup corn kernels1 cup green peas1 can (14.5 oz) diced tomatoes6 cups vegetable broth1 cup diced zucchini1 teaspoon Italian seasoning½ teaspoon salt½ teaspoon black pepper½ teaspoon paprika1 bay leaf2 tablespoons fresh parsley, choppedMethod: Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5–6 minutes, until softened.Add the garlic and cook for 30 seconds.Stir in the potatoes, green beans, corn, peas, zucchini, and diced tomatoes.Pour in the vegetable broth and add the Italian seasoning, salt, pepper, paprika, and bay leaf.Bring to a boil, then reduce the heat and simmer for 25–30 minutes, or until the vegetables are tender.Remove the bay leaf and taste. Adjust the seasoning if needed.Stir in the fresh parsley and serve hot with crusty bread or cornbread.