Hearty Vegetable Soup

• 1 tablespoon olive oil
• 1 onion medium, chopped
• 2 medium carrots sliced
• 2 cloves garlic chopped
• 1 cup corn kernels white
• 14 1/2 ounces diced tomatoes no salt added
• 3 cups organic vegetable broth low-sodium
• 1 teaspoon dried ground thyme
• 2 bay leaves
• 1 cup broccoli florets
• 2 potatoes medium red or white, cut into 3/4-inch cubes
• 1 yellow squash medium, cut into 3/4-inch cubes
• 1 cup medium zucchini cut into 3/4-inch cubes

1. Heat oil in large stockpot over medium-high heat.
2. Add onion and carrots; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
3. Add garlic; cook, stirring frequently, for 1 minute.
4. Add corn, tomatoes, broth, thyme, and bay leaves. Bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes.
5. Add broccoli and potatoes; cook, stirring occasionally, for 5 to 6 minutes.
6. Add squash and zucchini; cook, stirring occasionally, for 5 to 6 minutes.

olive oil, onion, carrots, garlic, corn kernels, tomatoes, vegetable broth, thyme, bay leaves, broccoli florets, potatoes, zucchini

Taken from www.yummly.com/recipe/Hearty-Vegetable-Soup-1617411 (may not work)