1/2medium white or yellow onion, peeled and chopped
2stalks of celery, chopped
2carrots, peeled and sliced
1tbspgarlic, minced
1tbsp + 1 tspbalsamic vinegar
32ozvegetable broth, 4 cups
2cupswater
3tbsptomato paste
14 1/2ozcanned diced tomatoes, I prefer fire-roasted
1medium potato, diced, about 1 cup
1cupgreen beans, cut into thirds or fourths
1cuppeas
1 1/2tspdried oregano
1/2tspdried basil
1/2tspdried thyme
1 1/4tspsalt
3/4tspblack pepper
Instructions
Add oil, onion, celery, carrots to your soup pot. Sauté on medium high heat, stirring frequently, until onion is tender. Add the minced garlic and sauté until it is golden in color.
Add balsamic vinegar to the skillet and use a spatula to scrape up any onion or garlic stuck to the pan.
Stir in all remaining ingredients except for the peas. Bring to a boil on high heat. Then immediately cover and reduce to a simmer (around medium low heat) for 10 minutes.
Stir in the peas. Simmer for another 5 to 10 minutes or until veggies are all tender. Taste and add extra salt or pepper if you like.