Soup.

Heat olive oil (2tbs) in a large pot over medium-high heat. 

Add onions, carrots, and celery and saute 4 minutes then add garlic and saute 30 seconds longer.

Add in broth, tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste.*

Bring to a boil, then add green beans. 

Reduce heat to medium-low, cover and simmer until potatoes are almost fully tender, about 20 - 30 minutes. 

Add corn and peas and cook 5 minutes longer. 

Eat soup.

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