Ingredients :2 tablespoons olive oil or butter1 onion, chopped2 cloves garlic, minced3 carrots, sliced3 celery stalks, chopped2 potatoes, peeled and diced1 cup green beans, cut into 1-inch pieces1 can (14.5 oz) diced tomatoes6 cups beef or vegetable broth1 cup corn kernels (fresh or frozen)1 cup peas (fresh or frozen)1 teaspoon salt½ teaspoon black pepper½ teaspoon dried thyme½ teaspoon paprika1 bay leafOptional: 1 cup shredded cabbage or chopped spinach for extra greensInstructions :Heat olive oil or butter in a large soup pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5 minutes until the vegetables begin to soften.Add potatoes, green beans, diced tomatoes (with their juice), and broth. Stir in salt, pepper, thyme, paprika, and bay leaf.Bring to a boil, then reduce heat to low and simmer uncovered for about 30–40 minutes, or until all vegetables are tender.Add corn, peas, and cabbage or spinach if using. Continue simmering for another 10 minutes.Remove bay leaf and adjust seasoning to taste.Serve hot with cornbread or crackers for a cozy, old-fashioned meal.This Old-Timey Vegetable Soup is simple, hearty, and nourishing — the kind Grandma made to warm the whole family on a chilly day.Categories