Ingredients
2½ tbsp olive oil
1½ cups yellow onion, diced small
3 green onions, or ¼ cup spring onions, diced
2 cups carrots, diced small
1¼ cups celery, diced small
4 cloves garlic, minced
4 cups vegetable broth, or chicken broth
4 oz tomatoes, ripe, medium diced
3 cups potatoes, medium diced
2 tsps dried oregano
1 tsp dried basil
2 bay leaves
1 tsp dried thyme
salt & ground black pepper, to taste
Crusty bread
Preparation
In a large pot over medium heat, saute carrots, celery, onions in olive oil for about 4 minutes or until veggies start to soften.
Add in the garlic and let it cook for about a minute, stirring occasionally.
Pour in the broth, tomatoes, potatoes, and herbs. Stir to incorporate all the flavors.
Bring contents to a boil then reduce heat to a medium low heat.
Cover the pot and let it simmer for 25 to 35 minutes or until potatoes are tender around.
Add green onions & season with salt & pepper to taste. Adjust accordingly and serve immediately.
