# What You'll Need:
→ Vegetables
01 - 1 medium onion, diced
02 - 2 cloves garlic, minced
03 - 2 medium carrots, sliced
04 - 2 stalks celery, diced
05 - 1 bell pepper, chopped
06 - 3 medium potatoes, peeled and diced
07 - 1 cup corn kernels, fresh or frozen
08 - 1 cup green beans, chopped
→ Broth and Dairy
09 - 6 cups vegetable or chicken broth
10 - 1 cup heavy cream
→ Herbs and Seasoning
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried rosemary
13 - 1 bay leaf
14 - Salt and black pepper to taste
→ Cooking and Garnish
15 - 1 tablespoon olive oil
16 - Fresh parsley, chopped for garnish
# Direction Steps:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3 to 4 minutes until translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add carrots, celery, and bell pepper. Cook for 5 to 7 minutes, stirring occasionally, until vegetables begin to soften.
04 - Add potatoes, corn, and green beans to the pot. Stir to combine.
05 - Pour in broth and add thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat to low and simmer for 20 to 25 minutes until vegetables are tender.
06 - Remove bay leaf from the pot. Stir in heavy cream and cook for an additional 5 minutes until heated through.
07 - Taste the soup and adjust seasoning with salt and black pepper as desired.
08 - Ladle soup into bowls and serve hot, garnished with fresh chopped parsley.
