INGREDIENTS
2
bay leaves
1/4 tsp
black pepper
28 ozs
canned tomatoes
3
carrots
2 ribs
celery
1/2 tsp
dried basil
1/2 tsp
dried thyme
1 cup
frozen corn
5 cloves
garlic
1 1/2 cups
green beans
1 tsp
kosher salt
1 cup
peas
1
red bell pepper
43 1/2 ozs
vegetable broth
1 medium
yellow onion
2 cups
yukon gold potatoes
1 medium
zucchini