Ingredients:

  • 1 large Yellow Onion, diced (200g)
  • 3 medium Carrots, sliced into rounds (150g)
  • 3 stalks Celery, sliced (120g)
  • 4 cloves Garlic, minced
  • 1 tbsp Extra Virgin Olive Oil
  • 300g Gold Potatoes, cubed
  • 1.5 cups Green Beans, trimmed and halved (150g)
  • 1 can (15oz) Chickpeas, drained and rinsed
  • 1 cup Frozen Sweet Peas (130g)
  • 6 cups Low-Sodium Vegetable Broth
  • 1 can (14.5oz) Fire-Roasted Diced Tomatoes
  • 2 tbsp Sun-dried Tomatoes, finely chopped
  • 1 tsp Dried Thyme
  • 1 tsp Dried Oregano
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Sea salt
  • 1/4 tsp Black Pepper

Instructions:

  1. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion, carrots, and celery. Cook for 6 minutes until the onions are translucent and fragrant.
  2. Add the minced garlic and chopped sun-dried tomatoes to the pot. Stir constantly for 60 seconds until the mixture is fragrant and nutty.
  3. Pour in the low-sodium vegetable broth, using a wooden spoon to scrape the bottom of the pot to release the caramelized fond.
  4. Stir in the cubed gold potatoes, fire-roasted tomatoes (with juices), green beans, drained chickpeas, and all dried spices (thyme, oregano, paprika, salt, and pepper).
  5. Bring the mixture to a rolling boil, then immediately reduce the heat to low. Cover and simmer for 15 minutes, or until the potatoes are fork-tender.
  6. Turn off the heat. Stir in the frozen peas; the residual heat of the soup will cook them through while maintaining their vibrant green color.