INGREDIENTS
2
bay leaves
29 ozs
canned diced tomatoes
2 cups
carrots
1 1/4 cups
celery
58 ozs
chicken broth
1/2 tsp
dried thyme
1 1/4 cups
fresh corn
1 1/2 cups
fresh green beans
1/3 cup
fresh parsley
1 cup
fresh peas
4 cloves
garlic
2 1/2 Tbsps
olive oil
3 cups
potatoes
7 servings
salt and pepper
1 1/2 cups
yellow onion