Vegetable Soup

It has been bitter cold here lately. Yesterday the schools had a 2-hour late start because of the windchills which were about -40! And our power went out in the night for a few hours. It was getting pretty chilly in here. Andy brought Lily into bed with us and we snuggled and tried to stay warm. Our noses were cold! :) Anyway, all this cold has made me crave soup. I've had some good soups at a few restaurants and I've also made a few soups at home. My friend Heather Jones shared a recipe for Pizza Soup on her blog which I tried. It's really good and you MUST have garlic bread with it! Yesterday I tried this recipe from Real Simple. It's yummy. I'll just say that half an onion was enough for me (onions aren't my favorite) and make sure the green beans get tender! Enjoy!

2 tablespoons olive oil
1 large yellow onion, chopped
2 carrots, chopped object
2 celery stalks, chopped
3 14.5-ounce cans low-sodium chicken broth
1/2 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
1/2 teaspoon kosher salt
1 14.5-ounce can diced tomatoes
1/4 pound green beans, cut into 1-inch pieces
1 cup chopped broccoli
Grated Parmesan (optional)
1 baguette, sliced and toasted (optional)

Heat the oil in a large saucepan or stockpot over medium-high heat. Add the onion, carrots, and celery and cook until softened but not browned, about 5 minutes. Add the broth, 1 cup of water, the potatoes, thyme, and salt. Bring to a boil. Reduce heat, cover partially, and simmer for 15 minutes. Add the tomatoes, green beans, and broccoli, return to a simmer, and cook until the vegetables are tender, 5 to 10 minutes. Ladle the soup into bowls, sprinkle with the Parmesan (if using), and serve with the baguette slices (if using).