INGREDIENTS
2 tbsp
olive oil
1
onion
1
bell pepper
2
carrots
2
celery
4
garlic cloves
1
bay leaf
1/2 tsp
thyme
1/2 tsp
basil
1/4 tsp
oregano
1 tsp
kosher salt
1/2 tsp
pepper
28 oz
tomatoes
5 cups
vegetable broth
1 tbsp
lemon juice
1 serving
parsley
5 cups