Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 large carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 4 cloves garlic, minced
  • 2 medium Yukon Gold potatoes, cubed into 1-inch pieces
  • 1 cup frozen peas
  • 1 cup green beans, cut into 1-inch pieces
  • 1 can (14.5 oz) diced tomatoes
  • 1 medium parsnip, diced
  • 6 cups low-sodium vegetable broth
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 tbsp fresh lemon juice
  • salt to taste
  • black pepper to taste

Instructions:

  1. Place your Dutch oven over medium heat and melt the butter.
  2. Add the diced onion, carrots, and celery. Sauté for 6–8 minutes, stirring occasionally, until the onions become translucent and the carrots start to soften.
  3. Stir in the minced garlic and tomato paste. Cook for another 2 minutes until the paste turns a deep brick-red and smells nutty.
  4. Pour in the vegetable broth and stir, scraping the bottom of the pot to release any browned bits.
  5. Add the cubed potatoes, parsnips, diced tomatoes, thyme, oregano, and the bay leaf.
  6. Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover with the lid and simmer for 20–25 minutes, or until the potatoes are fork-tender.
  7. Stir in the green beans and frozen peas. Simmer for an additional 5 minutes until tender.
  8. Remove the bay leaf and stir in the fresh lemon juice. Season with salt and black pepper to taste before serving.