45 Minute Vegetable Soup

Peel and dice the 1 medium white onion. Trim the 3 medium celery ribs and slice or dice. Peel 4 medium carrots and dice them. Prepare 1 tablespoon minced garlic.

Peel the 3 medium russet potatoes and cut them into 1/2-inch cubes. If using 1 cup fresh green beans, trim the ends and cut into 1-inch pieces. If using fresh corn, remove the kernels from the cob. If using frozen, measure 1 cup corn kernels.

Heat a Dutch oven or large pot over medium heat. Add 2 tablespoons salted butter and 1 tablespoon olive oil.

Add the prepared onion, celery, and carrots. Cook, stirring occasionally, until the onions are softened but not browned, about 5 minutes.

Stir in the garlic, potatoes, green beans, and corn. Cook for an additional 4-5 minutes, stirring occasionally.

Sprinkle in the 1 teaspoon dried thyme and 1 teaspoon dried oregano, stirring to combine.

Pour in the 2 (14.5 ounce cans) diced tomatoes with their juices and 6 cups vegetable broth. Stir well and bring the mixture to a boil.

Reduce the heat to low and let the soup simmer for 20-25 minutes, or until the vegetables are tender.

Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper or to taste. Serve hot.