Instructions

• Heat a large pot over medium-high heat and add the butter. Melt the butter completely.
• Add the chopped onion, carrots, and celery to the pot. Sauté, stirring occasionally, until the onion is tender, about 4 minutes.
• Add the minced garlic and sauté an additional 30 seconds, until fragrant.
• Stir in the low-sodium chicken stock or veggie stock, the undrained diced tomatoes, the diced potatoes, chopped parsley, bay leaves, Italian seasoning, salt, and black pepper. Stir to combine.
• Increase heat as needed and bring the mixture to a boil.
• Once boiling, add the green beans.
• Reduce heat to medium-low, cover the pot, and simmer until the potatoes and carrots are fork-tender, about 25 to 30 minutes.
• Stir in the frozen corn and frozen peas and cook until heated through, about 5 minutes.
• Remove and discard the bay leaves. Taste and adjust seasoning if desired.
• Serve the soup warm.