Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 4 cloves garlic, minced
  • 2 medium gold potatoes, 1/2-inch cubes
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 cup frozen peas
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 6 cups vegetable broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tbsp fresh lemon juice
  • Sea salt to taste
  • Cracked black pepper to taste

Instructions:

  1. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 7 minutes until the onions are translucent and carrots begin to soften.
  2. Stir in the minced garlic, dried thyme, and smoked paprika. Cook for 1 minute until the kitchen smells fragrant and earthy.
  3. Add the cubed potatoes and green beans to the pot. Stir well until the vegetables are coated in the spiced oil.
  4. Pour in the diced tomatoes (including the juice) and the vegetable broth. Add the bay leaves and a pinch of salt.
  5. Bring the mixture to a boil, then immediately reduce the heat to low. Simmer for 20 minutes until the potatoes are fork tender.
  6. Stir in the frozen peas. Let them cook for 3 minutes until they turn a bright, electric green.
  7. Turn off the heat. Stir in the fresh lemon juice and remove the bay leaves.
  8. Taste the broth carefully. Add more sea salt and cracked black pepper until the flavors feel sharp and balanced.
  9. Let the soup sit for 5 minutes until the liquid settles and the flavors meld together.