Chunky Garden Vegetable Soup with Bay and Parsley

What you need

• 3 tbsp olive oil
• 1 large onion, diced
• 2 medium carrots, peeled and sliced into half-moons
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 300 g (10 oz) potatoes, peeled and cut into 1.5 cm cubes
• 100 g (3.5 oz) green beans, cut into 2 cm pieces
• 1 can (14 oz) diced tomatoes, 400 g, with their juice
• 1.2 l (5 cups) vegetable stock
• 2 bay leaves
• 100 g (3.5 oz) frozen peas
• 2 tbsp fresh parsley, chopped
• 1 1/2 tsp salt, plus more to taste
• 1/2 tsp black pepper, freshly ground

Method

Restated from the original video

1. 1

   Warm the olive oil in a large heavy pot over medium heat.

2. 2

   Add the onion, carrots and celery. Cook, stirring often, until the onion turns soft and glossy, 6-8 min.

3. 3

   Stir in the garlic and cook for 30 seconds, until fragrant.

4. 4

   Add the potatoes, green beans, tomatoes, stock, bay leaves, salt and pepper.

5. 5

   Bring to a boil, then lower the heat so the soup bubbles gently. Cover partly and cook until the potatoes are tender when pierced, 20-25 min.

6. 6

   Stir in the peas and simmer for 5 min more.

7. 7

   Fish out the bay leaves. Taste and add more salt or pepper if needed.

8. 8

   Ladle into bowls and scatter with the parsley.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.