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Add 2 tablespoons of Olive oil to a large dutch oven over medium heat on the stove.
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dice up the onion and add into the olive oil and sauté for a couple of minutes until the onion becomes translucent.
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While the onion is cooking, peel and chop the carrots and chop the celery. Add the carrots and celery to the pot and continue to cook for 3 to 5 minutes. Add a pinch of salt and pepper.
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Mince the garlic and add to the pot and cook for another minute. Do let the garlic burn at this point or the soup will have a bitter taste.
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Add the Stock and water into the pot.
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Peel and dice the potatoes into a half inch dice and add them to the pot. Next trim the ends off of the green beans cut in half and add them to the pot as well. I do these two first as they take the longest to cook.
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Chop the tomatoes and remove the corn kernels from the cob and add them to the pot as well. Then dump in the pease.
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Remove the thyme leaves from about five sprigs and give them a rough chop and add to the pot as well. bring to a boil and reduce to a simmer. Taste for salt and pepper to you liking. I added about a tsp of salt and a tsp and a half of pepper. I really like the peppery bite that it brings to the broth.
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Put the lid on and simmer until the potatoes and beans are tender. this only takes a little over an hour, but I let mine simmer for two hours to get the broth to pick up all of the vegetable goodness.