Vegetable Soup

2 1/2 Tbsp olive oil 

1 medium chopped yellow onion 

3 stalks chopped celery

4 peeled and chopped carrots

4 cloves minced garlic

1 qt chicken broth 

26 oz can crushed tomatoes 

3 medium peeled and 1/2­' thick diced potatoes

2 bay leaves 

1/2 tsp dried thyme 

salt and freshly ground black pepper 

1 1/2 cups chopped frozen or fresh green beans 

1 1/4 cups frozen or fresh corn 

1 cup frozen or fresh peas 

Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery and saute for five minutes, then add garlic and saute a minute longer. Pour in broth and add tomatoes, potatoes, bay leaves, thyme and season with salt and pepper to taste. Bring to a boil, then add green beans, corn and peas. Reduce heat to medium ­low, cover and simmer until potatoes are tender.  Remove bay leaves and serve hot.