Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 large carrots, sliced into rounds
  • 2 stalks celery, chopped
  • 3 medium Yukon Gold potatoes, cubed into 1-inch pieces
  • 6 cups vegetable broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1 cup frozen peas
  • 1 cup corn kernels
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until the onions are translucent and the carrots begin to soften.
  2. Stir in the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the vegetable broth and stir, scraping the bottom of the pot to release any browned bits. Add the cubed potatoes, dried thyme, bay leaf, salt, and pepper.
  4. Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pot partially and simmer for 15-20 minutes, or until the potatoes are fork-tender.
  5. Turn off the heat. Stir in the frozen peas and corn, allowing the residual heat to cook them for about 2 minutes.
  6. Stir in the lemon juice and fresh parsley. Taste and adjust salt or pepper if needed.