**I actually doubled the recipe and cooked it slow for 6 hours before pressure canning it. Here is the recipe as it stands for stovetop cooking.
2 Tbsp olive oil
1-1/2 cups chopped yellow onion (1 medium)
2 cups peeled and chopped carrots (about 5)
1-1/4 cups chopped celery (about 3)
4 cloves garlic
4 (14.5 oz) cans Low-sodium chicken or vegetable broth
2 (14.5 oz) cans diced tomatoes (undrained)
3 cups peeled and 1/2-inch thick diced potatoes (about 3 medium)
1/3 cup chopped parsley
2 bay leaves
1/2 tsp dried thyme, or 1 Tbsp fresh thyme leaves
Salt and pepper
1-1/2 cups chopped frozen or fresh green beans
1-1/4 cups frozen or fresh corn
1 cup frozen or fresh peas
- Heat olive oil in a large pot over medium-high heat.
- Add onions, carrots, and celery and sauté 4 minutes then add garlic and sauté 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.
- Serve warm
For more flavor add in more dried herbs (or even triple the amount of dried thyme). Other good herbs to add include basil, oregano, rosemary, marjoram, or italian seasoning.