Vegetables and Broth

• 2 tablespoon olive oil
• 1.5 cups chopped yellow onion (1 medium)
• 2 cups peeled and chopped carrots (about 5)
• 1.25 cups chopped celery (about 3)
• 4 cloves garlic minced
• 4 14.5 oz cans low-sodium chicken broth or vegetable broth
• 2 14.5 oz cans diced tomatoes (undrained)
• 3 cups peeled and ½-inch thick diced potatoes (from about 3 medium)
• ⅓ cup chopped fresh parsley
• 2 bay leaves
• 0.5 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• Salt and freshly ground black pepper to taste
• 1.5 cups chopped frozen or fresh green beans
• 1.25 cups frozen or fresh corn
• 1 cup frozen or fresh peas