Ingredients
Equipment
Instructions
- Heat olive oil in a stockpot and saute onion for 3-4 minutes.
- Add the sliced celery and carrots and continue cooking until onion and vegetable are tender, about 8 minutes.
- Add in the garlic and cook for one minute.
- Then add in the tomatoes, vegetable broth, chic peas, corn, peas, thyme, salt and pepper. Bring to a boil then reduce heat to simmer.
- Cover pot and simmer for 1 hour.
- Ladle into bowls and serve with crusty bread.
