Vegetable Soup

Derrick found this recipe on Facebook. He knows I've been trying to eat lots of veggies for the baby.  I wasn't originally thrilled about making it because it didn't seem like a meal I would love, but I'm so glad I did because it was delicious and very healthy! Another great post-baby dinner for me! And Derrick loved it too. He helped me peel and chop the potatoes and carrots which was great because peeling and chopping are not my favorite.

2 cups peeled and chopped carrots (about 4 carrots)

1 1/4 cups chopped celery (about 3 stalks)

4 (14.5 oz.) cans chicken broth

2 (14.5 oz.) cans diced tomatoes, undrained

3 cups peeled and 1/2 inch thick diced potatoes (about 3 medium)

1/3 cup chopped fresh parsley

2 bay leaves

1/2 teaspoon dried thyme

Salt and fresh ground pepper

1 1/2 cups chopped frozen or fresh green beans (I used canned and it was ok)

1 1/4 cups frozen or fresh corn

1 cup frozen or fresh peas

Bring to a boil chicken broth, tomatoes, potatoes, parsley, bay leaves, thyme, and salt and pepper. After about 10 or more minutes add carrots (I don't like my carrots too cooked) and green beans if fresh or frozen (if canned add at the end). When potatoes are tender (about 20-30 minutes total), add corn and peas and cook 5 more minutes. Serve.